Haloumi and chargrilled capsicum bruschetta
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.
210 g, (half sourdough baguette)
1 clove(s), halved
150 g, thinly sliced
100 g, chargrilled without oil, cut into strips
Fresh lemon rind
2 tbs, (2 x 4cm strips) cut thinly
2 tbs, leaves
1 x 3 second spray(s)
- 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.
- 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.
- Place the toasted baguette slices on a serving plate. Top with the haloumi, capsicum, lemon rind and basil.
You can replace the capsicum with any grilled antipasto vegetable.