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Photo of Haloumi and chargrilled capsicum bruschetta by WW

Haloumi and chargrilled capsicum bruschetta

6
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
6
Difficulty
Moderate
Gather the family and savour a long afternoon at the table with this delicious dish. With the salty haloumi and sweet capsicum, it's the perfect starter.

Ingredients

Baguette

210 g, (half sourdough baguette)

Garlic

1 clove(s), halved

Haloumi cheese

150 g, thinly sliced

Red capsicum

100 g, chargrilled without oil, cut into strips

Fresh lemon rind

2 tbs, (2 x 4cm strips) cut thinly

Fresh basil

2 tbs, leaves

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 220°C. Slice the baguette diagonally into twelve 1.5cm thick slices and place on a large baking tray. Lightly spray one side of the bread slices with oil and rub with the cut side of the garlic. Bake for 5-7 minutes or until golden.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over high heat. Cook the haloumi for 1-2 minutes each side or until golden.
  3. Place the toasted baguette slices on a serving plate. Top with the haloumi, capsicum, lemon rind and basil.

Notes

You can replace the capsicum with any grilled antipasto vegetable.

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