Recipe: Crostini with grilled haloumi and roasted pepper

By Grant Allen

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Grilled haloumi and roasted peppers on crostini. Photo / Michael Craig
Grilled haloumi and roasted peppers on crostini. Photo / Michael Craig

Makes 30 crostini

These are vego-friendly and, to create a gluten-free option, replace the crostini with a slice of cucumber.

1 Slice 1 French stick into 30 rounds. Toss these in a little olive oil and season with salt and pepper. Lay out on a baking tray and toast in a moderate oven until starting to colour. Don't leave them too long. There's nothing worse than a tooth breaking on hard crostini.

2 Grill and skin 3 red peppers as described in the lamb skewers recipe on opposite page. Cut into strips (10 from each pepper).

3 Haloumi cheese comes in various shapes and sizes, buy around 300g. Slice into strips about ½cm thick. Heat some olive oil in a heavy based pan and when the pan is hot grill the haloumi on both sides. Drain on a paper towel.

4 Set out your crostini and place a piece of grilled haloumi on each. Top this with red pepper. Haloumi is quite salty, you could contrast this with a drizzle of pomegranate molasses. If you want you can warm these through before serving.

5 When ready to plate up scatter well with chopped parsley or basil and grinds of fresh black pepper.

- Herald on Sunday

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