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Rocket pesto, haloumi and prosciutto bruschetta
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious homemade pesto bruschetta topped with chargrilled haloumi is a crowd-pleasing starter.
Ingredients:
  • 80g baby rocket
  • 62.50 ml fresh basil leaves
  • 62.50 ml grated parmesan
  • 1 garlic clove, quartered
  • 40.00 ml pine nuts, toasted
  • 170.63 gm extra virgin olive oil
  • 8 slices sourdough bread
  • 250g haloumi, cut into 16 slices
  • 8 slices prosciutto
  • Extra small baby rocket leaves, to serve
Instructions:
  • Combine rocket, basil, parmesan, garlic, and pine nuts in a small food processor and chop until fine. Gradually pour in ½ cup of oil while blending until smooth. Season with salt and pepper, then transfer to a bowl and cover with plastic wrap on the surface.
  • Preheat a chargrill pan over medium-high heat. Brush both sides of the bread with 2 tablespoons of the remaining oil. Grill for 1 to 2 minutes per side until golden and charred.
  • In a large frying pan over medium-high heat, add the rest of the oil. Sear the haloumi for 2 minutes per side until it turns a beautiful golden color. Plate the haloumi.
  • Spread the vibrant pesto over each slice of toast, then layer on the savory prosciutto and creamy haloumi. Finish with a generous sprinkle of extra baby rocket leaves for a delightful and flavorful finish.

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