Crostini with Ocean Jacket Cheeks, Feta and Basil Pesto

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Preparation time
15 minutes

Cooking time
15 minutes

Serves
Makes 12 crostini

Ingredients
1 packet 200g Ferguson ocean jacket cheeks, thawed in the refrigerator overnight
12 thin baguette slices
1 tablespoon olive oil
¼ cup basil pesto (see recipe below)
50g feta, crumbled
1 packet Ferguson ocean jacket cheeks, thawed in the refrigerator overnight
Salt and pepper
Zest of ½ lemon

Crostini with Ocean Jacket Cheeks, Feta and Basil Pesto

Preheat the oven to 160°C and lay the baguette slices onto a baking tray. Drizzle with half of the olive oil and place in the oven. Cook for 5 minutes, before turning the baguette slices and cooking for another 3 minutes. Place the baguette slices onto a serving board, and top with basil pesto and feta.

Heat a frypan on high heat and add the remaining olive oil. Add the ocean jacket cheeks, skin side down, and sprinkle with salt, pepper and lemon zest. Cook for 2 minutes, before turning the fish and cooking for another minute. Slice each ocean jacket cheek into 3 slices, and place on top of the crostini to serve.

Note: For homemade basil pesto add 1 bunch of basil leaves, 1 garlic clove, 1 tablespoon of grated parmesan, 3 tablespoons of olive oil and a pinch of salt to a food processor or mortar and pestle. Blend until combined.

(Dietary specifications: For gluten free option use gluten free baguettes or bread. For Lactose Free use lactose free feta.)