1997. Cypriot Haloomi Toasts

This lovely Cyriot haloomi toast makes a great breakfast as it does an afternoon tea. Using the Cypriot seeded bread might make it more authentic, but sourdough slices work just as well.

Ingredients:

4 thick slices of sourdough bread

100g halloumi cheese, coarsely grated

100g mozzarella cheese, coarsely grated

75g dry black/ Kalamata olives, pitted and roughly chopped

1 tsp dried mint

25g coriander leaves, finely chopped

2 Tbsp extra virgin olive oil

100g cherry tomatoes, sliced

A good pinch of coarse black pepper

½ tsp toasted sesame seeds

¼ tsp nigella seeds

Method:

Toast the bread slices until a light golden brown and place on a baking sheet. In a bowl, mix together the grated haloomi, mozzarella, olives, mint, coriander, and olive oil. Pile over the toast and top with the cherry tomatoes, freshly ground black pepper, sesame and nigella seeds, and an extra light drizzle of olive oil. Bake for about 15 minutes until golden brown, broiling for a minute or two for an extra crispiness. Let cool slightly before consuming.

صحة و عافية