Name: Mediterranean vegetable and haloumi bruschetta
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 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

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.

Ingredients

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

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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