2 large red capsicums
12 x 1 cm thick slices of baguette
1 clove garlic, peeled
200 grams haloumi
2 tablespoons olive oil
1 clove garlic, crushed
sea salt and freshly ground pepper
olive oil for cooking
2 tablespoons basil pesto
Preheat the oven to 200˚C.
Capsicums: Place the capsicums in a baking dish and roast until tender but not falling apart. Don’t over-cook as the capsicums will be cooked a second time. Cool then peel, seed and cut into 2 cm wide strips.
Crostini: Brush both sides of the bread with a little olive oil and place on a baking tray. Bake until golden and crisp then rub one side with the cut clove of garlic.
Haloumi: Slice the haloumi into 3 cm x 1 cm rectangles. Combine the oil and garlic in a shallow dish and season. Add the haloumi and turn to coat in the oil.
To assemble: Lay the capsicum strips on the bench and season. Put a slice of haloumi in the centre and fold the capsicum over, leaving the ends of the haloumi poking out. Secure the capsicum with a toothpick. Heat a little olive oil in a sauté pan and cook for 1 minute each side. Drain on kitchen towels.
To serve: Place the capsicum parcels on the crostini and remove the toothpick. Top with a little pesto and a grind of black pepper. Makes 12 crostini
Pantry notes: Haloumi is a cooked cheese in the same family as mozzarella, and becomes even more delicious when grilled. However, once grilled it needs to be eaten straight away as if left to get cold it toughens and becomes rather rubbery.
Roasted and peeled red capsicums can be found in jars or from the deli section of food stores and good supermarkets. Or you can roast and peel them yourself: Preheat the oven to 200˚C. Place the capsicum on a baking tray and roast until tender. When cool, peel and remove the seeds.