Bruschetta with Grated Halloumi | Charalambides Christis
Christina Christofi
Suitable for vegetarians
October 21, 2024
Bruschetta with grated Charalambides Christis pissourkotiko traditional halloumi.
Prep Time
5
mins
Cook Time
5
mins
Serves
2
Ingredients
For the Bruschetta:
- ½ Pissourkotiko Traditional Sheep Halloumi Charalambides Christis
- 2 slices of bread
- 1 tbsp olive oil
For the Salad:
- ½ avocado, cubed
- 100g coloured cherry tomatoes, halved
- 1 tbsp olive oil
- Juice of half a lemon
- Salt and pepper, to taste
- 15g honey
- ½ tsp chili flakes
Instructions
- Heat a non-stick pan over medium heat.
- Grate the halloumi using a coarse grater. Divide the grated halloumi into two equal portions and place them in the pan.
- Immediately place the slices of bread on top of each portion of the halloumi, pressing gently so the halloumi sticks to the bread.
- Drizzle 1 tablespoon of olive oil on top of the bread. Cook on medium-high heat, flipping once, until both sides of the bruschetta are golden and crispy.
- In a bowl, combine the halved cherry tomatoes, cubed avocado, olive oil, lemon juice, salt, and pepper. Mix gently until well combined.
- Place the bruschetta on a plate and top each with the prepared salad. Drizzle with honey and sprinkle chilli flakes on top. Serve immediately.
