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Hallouschetta: a hybrid Bruschetta
Hallouschetta: a hybrid Bruschetta
As I mentioned last week, this time we will be using fresh (soft) halloumi. And since this weekend marks the beginning of the 2009 Formula 1 season I thought to travel a bit north-west in the Mediterranean to the motherland of the Cavallino Rampante. Of course after their performance in today’s race I do not know how Rampante they are, but definitely they are Italian.
So let us now watch Giulio explaining us how to prepare the traditional Italian Bruschetta…
Now that we have seen Giulio’s Bruschetta, I tell you…
Drop the Bruschetta and get with the Hallouschetta!
The Hallouschetta is based on the Bruschetta recipe, with the addition of Halloumi and some deviations in the preparation that fit my likings… I tried Giulio’s way as well, that is not baking the tomato, just putting it on top at the end, but I have to say, that the baked one is the one that suits my taste buds. There is thermal harmony…
Ingredients:
- Fresh Halloumi
- Bread
- Tomato
- Basil
- Garlic
- Extra virgin olive oil
- Salt
Preparation:
Slice the bread. Dice the halloumi and tomato. Chop the garlic and basil. Place the bread slices in a baking pan. Sprinkle them with olive oil. Spread some garlic. Put a layer of Halloumi. Then top with a layer of tomato (if you want to bake the tomato). Add the basil. Sprinkle with some more olive oil. Bake for about 10 minutes at around 350 deg. F or until the halloumi gets really soft. Pull it out from the oven. If you cose not to bake the tomato go ahead and add it with the basil… and then just enjoy it! Maybe with a frape alongside.
And this is the Hallouschetta, the hybrid bruschetta…
What do you think?
Comments
One Comment on Hallouschetta: a hybrid Bruschetta
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Halloutini: a Dirty Martini that is kind of cheesy | Lysiotiko Halloumi on
Sat, 11th Apr 2009 11:17:13
[...] please try reading something else about halloumi. For example about the Hallouburger or the Hallouschetta. If you pass the age criterion, just continue reading and engage yourself in the creation and [...]
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