Haloumi and avocado bruschetta
Excite your taste buds with this fresh and delicious haloumi and avocado bruschetta. It makes a brilliant snack, light lunch or dinner or starter to a dinner spread.
- 15 mins preparation
- 15 mins cooking
- Makes 24
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Ingredients
Haloumi and avocado bruschetta
- 2 400g loaf afghan bread (or turkish pide)
- cooking-oil spray
- 500 gram haloumi cheese
- 3 medium avocados (750g), mashed coarsely
- 1 medium red onion (170g), sliced thinly
- 400 gram cherry tomatoes, halved
- 1 tablespoon olive oil
- 2 tablespoon lemon juice
- 40 gram baby rocket leaves
Method
Haloumi and avocado bruschetta
- 1Preheat oven to 180°C. Line two oven trays with baking paper.
- 2Roughly tear each loaf of bread into 12 pieces; spray both sides with cooking oil.
- 3Place bread on oven trays; bake for 6 minutes or until browned lightly.
- 4Cut haloumi into 24 thin slices; lay between 2 sheets of paper towel for 5 minutes.
- 5Meanwhile, combine avocado, onion, tomato, oil and juice in a medium bowl. Season to taste.
- 6Pan-fry haloumi, in batches, in an oiled large frying pan, for 1 minute each side or until browned.
- 7Top bread with one slice of haloumi, some avocado mixture and a few rocket leaves to serve.
Notes
Toast bread 2 hours ahead; store in an airtight container. Combine avocado mixture 1 hour ahead; store in the fridge. Haloumi is best cooked just before serving.
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