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Halloumi tomato and hummus bruschetta
Prep Time 10 minutes
Cook Time 15 minutes
Servings 12 people
Ingredients
- 1 bowl hummus dip recipe linked above, see notes1
- 1 baguette loaf
- 2 250g cherry tomato medley punnetts
- ¼ tsp dry mint
- ¼ tsp salt
- 2 tbs extra virgin olive oil
- 2 250g halloumi blocks
- fresh mint, for garnish
Instructions
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If you haven’t made the hummus yet, do so and set it aside. Cut the baguette loaf in 20-24 slices and toast them to your liking. Once the bread cools down spread some hummus on each baguette slice.
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Set aside the bread and then cut the mini tomatoes in quarters. Season the tomatoes with the dry mint, salt and extra virgin olive oil.
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Cut each halloumi block in 10-12 slices. Use a paper towel to absorb any excess liquid. The halloumi should be fried last, once every other component has been prepared and assembled.
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To fry the halloumi, use a non-stick frying pan and dry fry it on a medium to high heat. Cook each side for up to 2min or until a brown colour is achieved. Try not be tempted to flip the halloumi continuously, you only need to flip it over once. However take care the halloumi doesn't burn.
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Place the fried halloumi on top of the hummus and then top it off with the seasoned tomatoes. Serve the bruschetta straight away.
Recipe Notes
1. If you don’t want to make your own hummus dip you can buy 1 -2 hummus tubs to use. How much hummus you need will be depending on how much you spread on each piece of bread.