Halloumi bruschetta with cherry tomatoes
This recipe is perfect for breakfast, lunch, dinner or anytime you are craving the combination of salty cheese, tomatoes and bread. The shopping list is short on this one, but the flavor is big with Mutti cherry tomatoes creating a perfect sauce for the beans.
Made with Mutti Cherry tomatoes
Renowned for being extremely sweet with an intense fragrant flavour, Mutti Cherry Tomatoes are ripened under the warm sun of southern Italy and carefully selected to offer the freshness of just-harvested fruit all year round. They are soft and succulent yet maintain their form well. As the skin of Mutti Cherry Tomatoes has a thin texture, they are ideal to make quick, delicious sauces or even to use straight out of the tin in place of fresh tomatoes.
Easy
Ingredients
-
2
tbsp
extra virgin olive oil
(extra to drizzle)
-
2
garlic cloves
(thinly sliced)
-
1
400g can
Mutti Cherry Tomatoes
-
1
400g can
butter beans
(drained)
-
4
sprigs
oregano
(leaves picked)
-
1
tbsp
sherry or red wine vinegar
-
400
g
good quality halloumi
(sliced into pieces)
-
4
slices
sourdough bread
(chargrilled)
-
Softened butter
(for spreading)
-
Chopped parsley leaves
(to serve)
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Halloumi bruschetta with cherry tomatoes: Method
- Heat half the oil in a skillet pan over medium heat, add the garlic and cook for 1-2 minutes or until golden.
- Add Mutti Cherry Tomatoes, butter beans, oregano and vinegar to the pan. Reduce heat to medium-low and simmer for 4-5 minutes or until thickened slightly. Season with salt and pepper, set aside and keep warm.
- Heat remaining oil in a large non-stick frying pan and cook the halloumi for 1-2 minutes each side or until golden.
- Divide the sourdough between plates and spread with butter, then top with the halloumi, tomato beans and parsley. Drizzle with extra oil to serve.
