Red Pesto Chilli Halloumi Bruchetta recipe by Ruhana Ebrahim

Ingredients

• Red Pesto Chilli Halloumi Bruchetta
• 1 french loaf (sliced diagnally)
• 2 packets Meze Chilli Halloumi
• 1 packet vine tomatoes
• Olive oil
• Pinch salt
• Red Pesto-
• 1 cup sun-dried tomatoes (packed in oil)
• ¼ cup slivered almonds
• 3-4 cloves garlic
• 1 tablespoon fresh rosemary
• ½ cup fresh basil
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon rough red chillies
• ¼ cup olive oil
• 2 tablespoon lemon juice
• 1. Grind all pesto ingredients till smooth.
• 2. Spoon pesto onto bread.
• 3. Cut halloumi into even size fingers.
• 4. Place halloumi onto pesto.
• 5. Spoon a thin line of pesto in the center of halloumi.
• 6. Place on washed tomatoes onto halloumi.
• 7. Drizzle tiny bit of oil & sprinkle salt on tomatoes.
• 8. Place in preheated oven at 180degC and bake till bread is crispy, tomatoes have softened & cheese has melted a little.
• 9. Garnish with fresh basil.
• 10. Serve immediately, or halloumi will become rubbery.