HALLOUMI, ROASTED CAPSICUM & PARMA HAM BRUSCHETTA

HALLOUMI, ROASTED CAPSICUM & PARMA HAM BRUSCHETTA

Ingredients

  • 1 French stick, cut into thick slices on the angle
  • ¼ cup olive oil
  • 2 cloves garlic, finely chopped or crushed 
  • 1 tablespoon chopped thyme
  • Sea salt & cracked pepper
  • 200gms Halloumi, sliced into 12 pieces
  • 2 roasted capsicums, cut into thin strips
  • 2 tablespoons pesto
  • 6 slices Parma ham cut in half
This easy bruschetta is salty, sweet – and a total treat. Makes about 12.

Made to match with Speight's Summit Ultra Low Carb Lager. 

 

  1. Pre-heat the oven or grill to medium heat.
  2. Cut the French bread into thick slices on the angle and arrange on a lined baking tray.
  3. Combine the oil, garlic, thyme and seasoning and brush generously over the bread, cook or grill for a few minutes until golden brown. Set aside.

  4. Cook the halloumi in a dry pan for 30 seconds on each side or until golden. (Cook in batches of 4-5 to stop them over-cooking and going too soft to turn.)
  5. Arrange the toasted bread on a platter or board and top with the golden halloumi, strips of capsicum and Parma ham.
  6. Drizzle with a little pesto and garnish with cracked pepper and herbs.

RECIPES Jo Wilcox; PHOTOGRAPHY Todd Eyre

Featured Drink

Speight's Summit Ultra Low Carb Lager

Speight's Summit Ultra Low Carb Lager

Buy Online
HALLOUMI, ROASTED CAPSICUM & PARMA HAM BRUSCHETTACocktail to try

HALLOUMI, ROASTED CAPSICUM & PARMA HAM BRUSCHETTA

Your Beer-Style Guide – And When To Enjoy Each Brew!Cocktail to try

Your Beer-Style Guide – And When To Enjoy Each Brew!

We’ve made it easier to shop through our website liquorland.co.nz – simply select your store, select your order and pay – it’s as simple as that!