Rocket Pesto Haloumi And Prosciutto Bruschetta Recipe

Cooking Directions

• STEP 1.Preheat the oven and line a baking sheet with parchment paper.
• STEP 2.Slice the baguette into thin slices and arrange them on the baking sheet.
• STEP 3.Drizzle olive oil over the baguette slices and season with salt and pepper.
• STEP 4.Toast the baguette slices in the oven until they are golden brown and crispy.
• STEP 5.In the meantime, heat a non-stick pan over medium heat.
• STEP 6.Slice the haloumi into thin slices and cook them in the pan until they are golden brown on both sides.
• STEP 7.Spread a generous amount of rocket pesto on each toasted baguette slice.
• STEP 8.Top the pesto with a slice of prosciutto and a slice of cooked haloumi.
• STEP 9.Garnish the bruschetta with a sprinkle of freshly ground black pepper and a drizzle of olive oil.
• STEP 10.Serve the rocket pesto haloumi and prosciutto bruschetta as an appetizer or a light lunch.

Cooking Tips

• You can make your own rocket pesto by blending rocket leaves, garlic, pine nuts, Parmesan cheese, and olive oil.
• If you can't find haloumi cheese, you can substitute it with mozzarella or feta cheese.
• For added flavor, you can brush the baguette slices with garlic-infused olive oil before toasting.

Storage and Serving

• Leftover bruschetta can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the bruschetta in the oven or toaster oven before serving.
• The bruschetta is best served fresh, but you can also enjoy it at room temperature.