Sunday, April 5, 2020
Served as a starter, this tasty bruschetta will win hearts with its delightful combination of homemade pesto and chargrilled haloumi.
The ingredient of Rocket Pesto Haloumi And Prosciutto Bruschetta
- 80g baby rocket
- 1 4 cup fresh basil leaves
- 1 4 cup grated parmesan
- 1 garlic clove quartered
- 2 tablespoons pine nuts toasted
- 3 4 cup extra virgin olive oil
- 8 slices sourdough bread
- 250g haloumi cut into 16 slices
- 8 slices prosciutto
- extra small baby rocket leaves to serve
The Instruction of rocket pesto haloumi and prosciutto bruschetta
- place rocket basil parmesan garlic and pine nuts in a small food processor process until finely chopped with motor operating gradually add u00bd cup oil in a slow steady stream until mixture is well combined season with salt and pepper transfer to a bowl cover surface with plastic wrap
- heat a chargrill pan over medium high heat brush both sides of bread with 2 tablespoons of the remaining oil cook for 1 to 2 minutes each side or until golden and charred
- heat remaining oil in a large frying pan over medium high heat cook haloumi for 2 minutes each side or until golden transfer to a plate
- spread pesto over toast top each with prosciutto and haloumi serve topped with extra baby rocket leaves
Nutritions of Rocket Pesto Haloumi And Prosciutto Bruschetta
calories: 530 102 caloriescalories: 37 5 grams fat
calories: 10 7 grams saturated fat
calories: 30 6 grams carbohydrates
calories: n a
calories: n a
calories: 19 9 grams protein
calories: 15 milligrams cholesterol
calories: 1509 milligrams sodium
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calories: nutritioninformation