Halloumi Crostini with Kalamata Olive Paste, Prosciutto, Frisée, and Lemon Zest | culture: the word

Name: Halloumi Crostini with Kalamata Olive Paste, Prosciutto, Frisée, and Lemon Zest | culture: the word
Ingredients: 8 ounces halloumi (cut lengthwise into 6 ¼-inch slices, then halved on the diagonal); 6 slices prosciutto (cut in half crosswise into 3- to 4-inch pieces); 1 ½ tablespoons kalamata olive paste*; ¼ cup frisée (torn into small pieces); Zest from ½ lemon; 1 ½ tablespoons extra-virgin olive oil; Ground black pepper (to taste)

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An amazing alternative for gluten-free partygoers, these halloumi crostini are the perfect landing pad for Mediterranean-tinged toppings

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Ingredients

8 ounces halloumi (cut lengthwise into 6 ¼-inch slices, then halved on the diagonal)
6 slices prosciutto (cut in half crosswise into 3- to 4-inch pieces)
1 ½ tablespoons kalamata olive paste*
¼ cup frisée (torn into small pieces)
Zest from ½ lemon
1 ½ tablespoons extra-virgin olive oil
Ground black pepper (to taste)