I saw this idea over on Hap Nom where Kathleen used apricot
preserves. A work colleague gave me a fabulous jar of homemade
brinjal chutney and I could just visualise the taste of the halloumi and brinjal and I was not disappointed.
Brinjal chutney is a spicy eggplant chutney that is fabulous with cheese and I think just about anything! Brinjal is one of the Asian names for eggplant.
For each crostini:
1 slice sourdough bread or bread of your choice
1-2 slices halloumi, cut 5mm thick – enough to cover your bread
1 tbsp chutney or relish of your choice – I used homemade Brinjal
shredded fresh basil
1 Brush both sides of bread lightly with olive oil. Heat a heavy-based frying pan over a medium-high heat, add bread and cook, for 3-4 minutes each side until golden. Remove and set aside.
2 Wipe pan clean with a paper towel, add halloumi and cook for 1-2 minutes each side or until a golden crust forms. Place
halloumi on toasted bread, top with chutney and scatter with basil. Serve immediately.
Where did the ingredients for this dish come from:
Bread: Ya Bon Artisan Bakers – Hastings & Havelock North;
Cheese: Origin Earth – Havelock North; Basil: Epicurean Supplies – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: chutney.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe adapted by Rachel Blackmore
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