Halloumi and mixed herb pesto crostini with roasted tomatoes

By Jason Skrobar
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Ingredients

  • 4 tomatoes, sliced
  • 4 tablespoons olive oil, divided
  • Salt and pepper to taste
  • 1 baguette
  • 1 cup mixed herb pesto (recipe to follow)
  • 1 block of halloumi, sliced
  • Fresh herbs and chili flakes for garnish

Mixed herb pesto:

  • 3 cups fresh mixed fresh herbs, such as basil, parsley, cilantro or dill - leaves, roughly chopped
  • 3 cloves garlic
  • 1 cup grated parmesan
  • 1/4 cup toasted pine nuts
  • 1 lemon, juiced and zested
  • 3/4 cup olive oil
  • Kosher salt and pepper to taste

Directions

  1. Pre-heat the oven to 425° and line a baking sheet with parchment paper.
  2. Add tomato slices to the parchment lined baking sheet, brush them with half the olive oil and sprinkle with salt and pepper. Roast the tomatoes for about 20 minutes. Remove the baking sheet from the oven and turn the broiler to high.
  3. For the crostini, slice the baguette, and brush with remaining olive oil. Toast the baguette under the broiler, turning once after about a minute or until just slightly toasted.
  4. To assemble, spread the crostini with a generous amount of the pesto. Top with a slice of roasted tomato and a piece of halloumi. Return to the oven under broil, and broil for another minute, or until the halloumi is nicely melted.
  5. Serve crostini topped with some fresh herbs, chili flakes and a splash of olive oil.

Mixed herb pesto:

  1. To make the pesto, add everything to a food processor and pulse until smooth and creamy.

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