Halloumi Toasts
Crusty bread, tangy tomato, salty and charred halloumi-style cheese in one blissful bite, what could be better?
Ingredients
- 1 small baguette
- 100 g sun-dried tomato paste (1/2 jar)
- 100 g vegan halloumi (see notes)
- Fresh basil & lemon zest to garnish
Method
-
Cut the baguette into 8 round slices and line up on a baking tray. Place under the grill for 1-2 minutes until browned and then flip and do the same for the other side. Then set aside onto a serving plate.
-
Cut the vegan halloumi into 8 pieces, one for each of the toasts. Similarly to the bread, line up on a baking tray and place under the grill for 2-3 minutes each side, watching carefully so it doesn't burn. The grill needs to be fairly hot. You could also do this in a lightly greased frying pan but I prefer this method.
-
Meanwhile spread a teaspoon of tomato paste to each toast slice. Sun-dried tomato paste works so well here as it adds a real tanginess and depth-of-flavour. If you only have regular tomato purée you may want to add some extra herbs or seasonings, such as mixed Italian herbs or smoked salt to deepen the flavour.
-
Once both sides of the cheese slices are slightly melted and charred, transfer straight onto the toast slices. Some finely chopped basil and a sprinkle of lemon zest are the perfect garnish to add the finishing touch.
-
Serve immediately while the cheese is still slightly warm.
Recipe Notes
I used the Violife Mediterranean-style cheese, which is fairly thick, and as it doesn't soften quite as well as real halloumi I cut one block into quarters and then cut each quarter in half again to give you 8 slices. You get 2 blocks per pack meaning this recipe can easily be doubled to serve more people, which would conveniently use one full pack. Or you can give everyone double portions, which is a good idea as these little appetisers are ridiculously moreish.
