Ingredients
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1 French stick, cut into thick slices on the angle
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¼ cup olive oil
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2 cloves garlic, finely chopped or crushed
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1 tablespoon chopped thyme
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Sea salt & cracked pepper
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200gms Halloumi, sliced into 12 pieces
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2 roasted capsicums, cut into thin strips
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2 tablespoons pesto
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6 slices Parma ham cut in half
This easy bruschetta is salty, sweet – and a total treat. Makes about 12.
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Pre-heat the oven or grill to medium heat.
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Cut the French bread into thick slices on the angle and arrange on a lined baking tray.
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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.
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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.)
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Arrange the toasted bread on a platter or board and top with the golden halloumi, strips of capsicum and Parma ham.
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Drizzle with a little pesto and garnish with cracked pepper and herbs.
RECIPES Jo Wilcox; PHOTOGRAPHY Todd Eyre
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