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Frixos Personal Chefing

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Bruschetta with Halloumi and Olives Paste

A simple to make appetiser bursting with flavour thanks to the Halloumi and the olives. Tomatoes balance everything out while a touch of freshness is provided with the mint. This is what Mediterranean mix of flavours is all about.

Bruschetta with Halloumi and Olives Paste

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Bruschetta with Halloumi and Olives Paste
Course Snack
Cuisine Cypriot
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
5 People
Ingredients
  • 1 Halloumi , Pissourkotiko Traditional Goat Halloumi, Charalambides Christis, sliced into 9-10 slices.
  • 2 large Tomatoes , ripe, sliced to 3-4mm thickness, then halved, we need 10 halved slices
  • 80ml EVOO , Extra Virgin Olive Oil, plus more for the pan
  • 4-5 sprigs fresh Mint , leaves picked, for garnishing
  • 1 cup Black Olives , pitted
  • 1 clove Garlic , roasted and minced with a garlic presser tool.
  • 5 slices Country Style White Bread , halved
Course Snack
Cuisine Cypriot
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
5 People
Ingredients
  • 1 Halloumi , Pissourkotiko Traditional Goat Halloumi, Charalambides Christis, sliced into 9-10 slices.
  • 2 large Tomatoes , ripe, sliced to 3-4mm thickness, then halved, we need 10 halved slices
  • 80ml EVOO , Extra Virgin Olive Oil, plus more for the pan
  • 4-5 sprigs fresh Mint , leaves picked, for garnishing
  • 1 cup Black Olives , pitted
  • 1 clove Garlic , roasted and minced with a garlic presser tool.
  • 5 slices Country Style White Bread , halved
Instructions
  1. We begin with the olive paste by adding into the bowl of a food processor, metal blade attached, the olives along with the minced garlic and half the oil. Process by pulsing and then, with the motor running, slowly pour the remaining oil aiming for a fine paste.
  2. We use a griddle pan placed on medium-high heat and once hot we add the bread slices to be charred on both sides. Remove from the pan and keep aside.
  3. In the same griddle pan, again on medium-high heat, we add just a touch of oil and we brush it all-over. Once it heats-up we add the halloumi slices and we cook for about 2’ and until nicely charred. We flip them over and cook for 2’ more. Remove from the pan and keep aside.
  4. To serve we spread a good tbsp of the olive paste on each of the bread slices, then add a slice of tomato and on top a slice of Halloumi. Garnish with a couple of the mint leaves and serve while warm.
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