Pomegranate Halloumi Crostini Recipe
Prep Time:
5 minutes
Cook Time:
10 minutes
Servings:
4 servings
Ingredients
  • 1 baguette
  • Olive oil, for brushing
  • 1 pack halloumi cheese
  • 1 cup cherry tomatoes
  • ½ cup pomegranate seeds
  • 2 tablespoons pomegranate molasses
  • 2 sprigs of fresh oregano or basil
  • Salt and pepper
Directions
  1. Slice the baguette into thin rounds. Brush each side of the baguette rounds with olive oil.
  2. Heat a cast-iron or non-stick pan over medium-high heat. Fry the oiled baguette rounds until they turn golden brown, about 2 minutes per side. Set them aside.
  3. In the same pan, slice the halloumi cheese into ¼-inch thick slices and fry them for 1-2 minutes per side until they're golden and crispy. Set them aside.
  4. Halve the cherry tomatoes and mix them with pomegranate seeds, pomegranate molasses, a few leaves of fresh oregano or basil, a pinch of salt, and black pepper in a small bowl.
  5. Place the fried or toasted baguette rounds on a serving platter, top each with a slice of fried halloumi. Spoon the cherry-pomegranate salsa on top of the halloumi. Finish with a leaf or two of fresh oregano, a touch of extra salt and pepper for flavor.
  6. Serve your pomegranate halloumi crostini right away. Leftovers will keep in an airtight container in the refrigerator for 2-3 days, but they will get soggier with time.