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Mushroom and haloumi bruschetta
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Prep Time:
10 minutes
10 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
20 minutes
20 minutes
Ingredients:
- 18.20 gm olive oil
- 300g small button mushrooms, quartered
- 125g haloumi cheese, chopped
- 1 tsp fresh thyme leaves
- 1 tsp balsamic
- 8 slices crusty Italian bread
- 2 cloves garlic, halved
- extra virgin olive oil, to drizzle
Instructions:
- In a small frypan over medium-high heat, sizzle the mushrooms in oil until they start to soften, about 3 minutes. Introduce the haloumi cheese and cook for 2 to 3 minutes until just tender. Finish by mixing in fresh thyme and balsamic vinegar.
- Toast the bread until golden brown on both sides, then generously rub one side of each slice with a freshly cut garlic clove.
- Place the mushroom mixture on top of the bread slices, drizzle with a touch of extra virgin olive oil, sprinkle with freshly ground black pepper, and enjoy your dish.
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