Nectarine and haloumi bruschetta
Beautiful summer stone fruit sings in this delectable bruschetta! Caramelised nectarines and squeaky haloumi pair perfectly on top of your favourite toasted bread, dressed with fresh tomatoes and basil for the ultimate hassle-free dish.
Ingredients
Method
Ingredients
- 100g cherry tomatoes, diced
- Handful fresh basil leaves, shredded
- 1 Tbsp finely diced red onion
- 1 small clove garlic, finely chopped
- 1 lemon
- 6-8 slices crusty bread of your choice
- Pams Olive oil
- 3 nectarines, cut into wedges
- 200g block haloumi cheese, cut into ½ cm thick slices
- Balsamic glaze or vinegar, to finish
- Additional fresh basil leaves, to garnish
TIP: Consider yourself more of a peach fan? You can always use peaches instead for a delicious substitute.
Method
- In a bowl, combine the diced cherry tomatoes, basil leaves, red onion, garlic and the juice of ½ the lemon. Drizzle lightly with olive oil, season with salt and pepper, then stir to combine. Set aside.
- Place a grill pan over a medium to high heat. Drizzle the bread slices with olive oil, then grill on both sides until golden brown. Remove from the heat, then set aside.
- Lower the grill pan to a low to medium heat. Drizzle the nectarine wedges with olive oil, then place onto the grill and cook for 2-3 minutes each side or until caramelised. Set aside.
- Finally, lightly oil the haloumi slices and cook for a minute on each side, or until golden brown in colour. Remove from the heat and squeeze over the remaining lemon juice.
- To assemble the bruschetta, arrange the nectarine and haloumi slices on top of the toasted bread. Spoon the dressed tomatoes over the top, then drizzle with balsamic and finish with fresh basil. Serve immediately and enjoy.