Halloumi & Eggplant Bruschetta Recipe

How to Make Halloumi & Eggplant Bruschetta

Method

Heat oil in a medium frying pan over moderately high heat. Add halloumi; cook for 1 minute each side or until golden. Transfer to a heatproof plate. Add asparagus to same pan; cook for 2 minutes or until golden. Transfer to plate with halloumi. Cut halloumi in half diagonally.

Spread eggplant dip over each slice of bread; top with halloumi, capsicum, asparagus and basil. Serve with lemon wedges.

+ DIY idea - Use drained canned asparagus in place of the fresh.

Nutrition/Serve:

2506kJ; 23g fat (9g sat); 27g protein; 66g carbohydrate; 10g fibre

Courtesy of recipes+

Serves:
4

Prep time:
10 minutes

Cook time:
5 minutes

Ingredients

2 teaspoons vegetable or olive oil
250g packet Emporium Selection Halloumi, drained, cut into 12 slices
1 bunch asparagus, trimmed, sliced into 3cm lengths diagonally
200g tub Deli Originals Mediterranean Eggplant Dip
12 slices light rye bread, toasted
280g jar roasted capsicums, drained, sliced
¼ cup basil leaves
Lemon wedges, to serve

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