Zalloumi Bruschetta

The addition of Halloumi or Belle Chevre Creamery’s Zalloumi turn the classic Italian appetiser into a summer meal.   There are three components, the bruschetta sauce, the crostini bread and the freshly browned Zalloumi fingers.
Start with the sauce.   Choose the best tomatoes you can for the season.  If you have homegrown or artisanal heritage ones, this is a good chance to use slightly irregular or over ripe ones.  Tough skins are easily peeled by blanching. 

 

  • 6 tomatoes blanched and peeled then chopped or just chopped if tender skins.  Even cherry tomatoes can be used.
  • 1 bunch fresh Basil (leaves only) chopped
  • 1 clove garlic minced
  • 2 Tablespoons extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon salt

 

Mix, taste, adjust then chill

 

Crostini

A French stick or baguette sliced on the angle to give more surface area.  This can be slightly stale as long as you can slice it.

Butter or spray oil on both side of each slice and fry or grill them until browning.  

Place on your platter or individual plates.

 

Zalloumi

You can slice the slab in fingers or on the angle as with the bread to give more surface area and fry until brown.  Methods include dry fry in a nonstick or seasoned cast iron pan, lightly oiled or buttered stainless pan.  The Zalloumi will brown and crisp better without added oil as it gives off liquid itself and browns in it own fats. 

Assemble the crostini topped with the sauce so that the bread can absorb all the great flavours, then top with the Zalloumi freshly browned.  Enjoy immediately before the cheese gets squeaky.

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