Tomato and Halloumi Bruschetta w. Sticky Balsamic Vinegar

Tomato and Halloumi Bruschetta w. Sticky Balsamic Vinegar:

(Serves 1) – Lunch or afternoon snack

“You don’t need a silver fork to eat good food.” Paul Prudhomme

One of our favourite quick and easy lunch ideas. Ideal for when you’re on the run and don’t want anything to heavy but filling, the freshness of the basil and tomatoes will refresh you and replenish you for your day.

  • 4 Slices halloumi, cut in half
  • 2 small vine- ripened tomatoes
  • 2 Slices ciabatta
  • 2 Garlic clove
  • Few leaves of basil
  • Olive oil
  • Salt and pepper, to taste

Chop garlic, drizzle oil onto both sides of Ciabatta pieces seasoning with salt and pepper. Lightly rub the garlic onto the Ciabatta sides. Lightly drizzle some oil into a pan. Place Ciabatta pieces onto pan, leave for a minute or so, until golden on both sides. Cut 4 slices of halloumi, then in half. Place halloumi onto pan with ciabatta (halloumi only needs a minute or so on each side to cook and golden so keep an eye on it because it can burn quickly!) Once finished take out the halloumi and ciabatta, and leave aside.

Slice tomatoes, and chop basil. Now put ciabatta pieces onto plate, sprinkle tomatoes, basil and halloumi onto ciabatta. Light drizzle of oil and season with salt and pepper. Finally drizzle Woolmore’s Fine Foods Sticky Balsamic Vinegar on to dish, and enjoy.


Tip: For lunch at work or to eat later, fry the bruschetta and Halloumi and keep in a separate container to the tomato and basil. When ready to eat put all the ingredients together, this will ensure that the bruschetta will be crunchy and the tomatoes won’t make the bruschetta soggy!

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