Roasted Vegetable Tartine with Arugula Pesto and Grilled Halloumi | Salerno
Recipe created by Chef Matthew Kennedy Pesto: In a food processor, add a
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Cooking tools:
- Food processor
- Grill pan
- Oven
- Refrigerator
- Airtight container
- Mixing bowl
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Measuring cup
Ingredients
- 12 pieces SALERNO - Halloumi, cut 1 quarter inch thick
- 12 pieces crostini
- 1/4 cup (60mL) extra virgin olive oil
- 1 cup (250mL) arugula leaves
- 1 garlic clove
- 1/4 cup (60mL) Grana Padano cheese, grated
- 1/4 cup (60mL) zucchini, diced small
- 1/4 cup (60mL) red bell peppers, diced small
- 1/4 cup (60mL) Chinese eggplant, diced small
- olive oil
- salt, to taste
- black pepper, to taste
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