MUFFULETTA CROSTINI

This is my favourite go-to quick and easy meal. I have it for lunch or dinner and even make it as an appetizer when entertaining.

Muffuletta is a tangy spread of olives and pickled vegetables in olive oil. I like to get the spicy one. I use the halloumi as a bed for the muffuletta and top it with fresh basil leaves. You could change up the cheese and herbs, but I find these work the best together.

MUFFULETTA CROSTINI

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Course Appetizer, Main Course

Servings 4 servings

Ingredients

1 ciabatta loaf
235 grams halloumi cheese 1 block
olive oil
muffuletta
basil leaves for garnish

Instructions

Cut ciabatta into 3/4 inch slices and grill on a grill pan or toast in the oven at 350°F. for 10 minutes.
Cut halloumi in 1/4 inch slices. In a frying pan on medium heat, drizzle olive oil and place the cheese onto the pan. Fry for a few minutes until soft and slightly golden brown. Turn over and fry until golden brown on the other side.
Place the halloumi on the crostini and top with a spoonful of muffuletta.
Place a basil leaf on top for garnish.