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
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Ingredients
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1
small baguette
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2 tablespoons
green pesto
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1
good size tomato (preferably home grown)
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4
slices of halloumi
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1
clove of garlic
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2 tablespoons
olive oil, for frying and drizzling
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1 teaspoon
herbes de provence
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1 bunch
fresh basil
Directions
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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.
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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.
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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.
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