Recipe

Mediterranean vegetable and haloumi bruschetta

Serve up this delicious Mediterranean style bruschetta at your next gathering. Haloumi is a cheese that just begs to be grilled, and combined with tomatoes, basil and capers it is out of this world.

  • 25 mins cooking
  • Serves 4
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Ingredients

Mediterranean vegetable and haloumi bruschetta
  • 1 french breadstick
  • 1 tablespoon olive oil
  • 1 eggplant (230g), sliced thinly
  • 200 gram haloumi cheese, sliced thinly
  • 2 tablespoon plain flour
  • 2 egg tomatoes (150g), sliced thinly
  • 2 tablespoon fresh baby basil leaves
  • 1 tablespoon drained, rinsed baby capers

Method

Mediterranean vegetable and haloumi bruschetta
  • 1
    Preheat oven to 220°C/200°C fan forced.
  • 2
    Cut bread, on an angle, into eight slices; brush both sides with half of the oil, place on oven tray. Bake, uncovered, about 5 minutes.
  • 3
    Meanwhile, cook eggplant on heated oiled grill plate (or grill or barbecue) until tender.
  • 4
    Coat haloumi in flour, shake off excess; cook on heated oiled grill plate (or grill or barbecue) until browned lightly.
  • 5
    Divide eggplant, haloumi, tomato, basil and capers evenly among bruschetta. Drizzle with remaining oil.

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