Bruschetta with roasted
mushrooms, sun-dried tomatoes,
roasted halloumi and SELECT
balsamic cream
Ingredients
200 g fresh mushrooms, sliced
100 g sun-dried tomatoes
100 g halloumi, sliced
3 tbsp. olive oil and extra for garnish
2 tbsp. SELECT balsamic cream and extra for garnish (optional)
1 tbsp. granulated sugar
1 tbsp. thyme
Salt
Pepper
1/2 clove garlic
4 slices of bread
Instructions
1.Heat the olive oil in a large non-stick frying pan over medium heat.
2.Cook the halloumi for 2 minutes on each side, until golden brown. When ready, set aside.
3.In the same pan, sauté the mushrooms for 2 minutes and add the SELECT balsamic cream, the granulated sugar and sauté for another 1 minute until caramelized.
4.Add the thyme, the salt and the pepper and stir.
5.Remove to a plate until ready to use.
6.In a pan over medium heat, place the first two slices of bread and cook on each side for about 2-3 minutes, until browned.
7.Continue with the remaining two slices.
8.Remove the bread slices from the pan and gently rub one side with the garlic.
To assemble
Spread the mushroom mixture on each slice of bread and serve with the halloumi, sun-dried tomatoes, a little olive oil and drizzle with a few drops of SELECT balsamic cream.
