If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
Keep Your Spice Drawer Organized
Show it some label love
Organized spice drawer: check.
Bring some flare to your cookout.
Life's better with snacks.
Alice Waters's essential tools.
A better basket.