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
good size tomato (preferably home grown)
slices of halloumi
clove of garlic
olive oil, for frying and drizzling
herbes de provence
In This Recipe
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.