Caprese Halloumi Crostini
Prep Time
Cooking Mode
16 thin slices baguette
3 tbsp olive oil, divided
1 pkg halloumi cheese
16 grape tomatoes, halved lengthwise
PInch each salt and pepper
1 tbsp balsamic glaze
2 tbsp shredded fresh basil
16 thin slices baguette
3 tbsp olive oil, divided
1 pkg halloumi cheese
16 grape tomatoes, halved lengthwise
PInch each salt and pepper
1 tbsp balsamic glaze
2 tbsp shredded fresh basil
Directions
1Preheat the oven to 220ºC (425ºF) and position racks in the centre and upper part of the oven. Grease a large rimmed baking sheet.
2Arrange baguette slices on the baking sheet and brush with half of the olive oil. Bake, turning once, until golden, 8 to 10 mins.
3Meanwhile, slice halloumi lengthwise in half, then crosswise to create 16 rectangles. Pat dry with a paper towel. Set aside.
4When the baguette slices are done, remove from the oven and transfer to a plate. Set oven broiler to high and arrange halloumi slices on one side of the same baking sheet and tomatoes on other side, cut-side up. Drizzle with remaining oil and sprinkle with salt and pepper.
5Broil until cheese is golden on top and tomatoes are browned, about 5 mins. Carefully remove cheese from the tray and place a piece on each toast slice. Top each with 2 tomato halves. Drizzle with balsamic glaze and sprinkle with basil.
Tips
1
Watch the cheese and tomatoes carefully, removing any that brown more quickly than others to a plate as they cook if necessary.
Disclaimer
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Personal Note
Personal Note
