Halloumi Bruschetta with Griddled Tomato Salsa

Name: Halloumi Bruschetta with Griddled Tomato Salsa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: olive oil for brushing; 1 medium eggplant sliced into 8 rounds; 9 oz/250 g halloumi, cut into 8 slices; good-quality balsamic vinegar, for drizzling; 8 baby plum tomatoes; 2 garlic cloves, crushed; few mint sprigs, chopped; ½ red onion finely chopped; juice of ½ lemon; 1 tablespoon olive oil; salt; freshly ground black pepper; few Greek basil sprigs

4 steps

Prep:10minCook:20min

VARIATIONS Drizzle the bruschetta with a little green pesto before serving. If you like hot, spicy food, add some diced chilli or a pinch of crushed dried red pepper (chilli) flakes to the salsa.

Updated at: Tue, 26 Dec 2023 06:31:46 GMT

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Ingredients

4 servings

olive oil

for brushing

1eggplant

medium, sliced into 8 rounds

250ghalloumi

cut into 8 slices

balsamic vinegar

good-quality, for drizzling

GRIDDLED TOMATO SALSA

0.5red onion

0.5juice of lemon

1 tablespoonolive oil

salt

freshly ground black pepper

3Greek basil sprigs

Instructions

Step 1

Brush a ridged griddle pan with olive oil and place over medium heat. When hot, add the eggplant (aubergine) slices and grill for 2-3 minutes on each side, or until tender, golden, and attractively striped (if the pan is not large, you may have to do this in batches). Remove and drain on paper towels. Keep warm.

Step 2

Make the griddled tomato salsa: grill the tomatoes and garlic on the hot griddle pan for 3-4 minutes, turning occasionally, until they start to soften and char. Remove from the pan and coarsely chop. Put them into a bowl and mix with the other ingredients. Season to taste with salt and pepper.

Step 3

Lay the slices of halloumi on the hot griddle pan and cook, in batches, for 2-3 minutes on each side, or until crisp, golden brown, and striped.

Step 4

Place 2 slices of halloumi on each serving plate and cover each one with a slice of eggplant. Top with a spoonful of the griddled tomato salsa and drizzle with balsamic vinegar. Serve immediately while the halloumi is appetizingly hot.