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Author Notes: Few days after we got married, we invited my parents for a dinner. My husband was going to make a starter. When he told me he was toasting some bread, spreading it with green pesto and topping it up with sliced tomato, I raised my eyebrow. Well, since then, this is one of our regular light lunch options. Halloumi is my little twist. - Violeta
- 1 small baguette
- 2 tablespoons green pesto
- 1 good size tomato (preferably home grown)
- 4 slices of halloumi
- 1 clove of garlic
- 2 tablespoons olive oil, for frying and drizzling
- 1 teaspoon herbes de provence
- 1 bunch fresh basil
- Cut the baguette in half, then slice it lengthways. Heat 1 tablespoon of olive oil with the garlic clove cut in half. Fry the baguette slices until golden.
- Spread the pesto sauce on each baguette slice. Top it up with sliced tomatoes. Drizzle with the remaining of olive oil and sprinkle with a touch of salt and herbes de provence.
- Fry the halloumi in a little bit of olive oil until golden on both sides. Chop it up roughly and scatter over tosties. Sprinkle with roughly chopped basil and freshly ground black pepper.
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe
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