4 slices artisan sourdough bread
1 clove garlic, peeled
NOMU Extra Virgin Olive Oil
200g halloumi cheese
NOMU One for All Grinder
8 slices of serrano (or Parma) ham
Baby salad leaves, to serve
SPANISH OIL:
2 tbsp NOMU Extra Virgin Olive Oil
1 heaped tsp NOMU Spanish Rub
1 clove garlic, finely chopped
2 tbsp Italian parsley, finely chopped
To make the bruschetta, lightly char the bread on both sides under a hot grill or in a griddle pan. As it comes off the heat, lightly rub one side of each slice with a clove of garlic and drizzle with Olive Oil.
Line a baking tray with greaseproof paper. Slice the halloumi into 8 slices, season with NOMU One For All Grinder and wrap in a slice of ham. Drizzle with Olive Oil and place under a hot grill until it starts to melt and the Parma ham starts to crisp.
For the dressing, place the Olive Oil, NOMU Spanish Rub and garlic in a small saucepan. Heat gently to just cook the garlic and to infuse the oil. (This can also be done in the microwave.) Add the chopped parsley and stir through.
Place 2 slices of cheese on each bruschetta and drizzle with Spanish oil. Serve immediately, accompanied by baby leaves lightly dressed in olive oil and lemon juice.
4 slices artisan sourdough bread
1 clove garlic, peeled
NOMU Extra Virgin Olive Oil
200g halloumi cheese
NOMU One for All Grinder
8 slices of serrano (or Parma) ham
Baby salad leaves, to serve
SPANISH OIL:
2 tbsp NOMU Extra Virgin Olive Oil
1 heaped tsp NOMU Spanish Rub
1 clove garlic, finely chopped
2 tbsp Italian parsley, finely chopped
To make the bruschetta, lightly char the bread on both sides under a hot grill or in a griddle pan. As it comes off the heat, lightly rub one side of each slice with a clove of garlic and drizzle with Olive Oil.
Line a baking tray with greaseproof paper. Slice the halloumi into 8 slices, season with NOMU One For All Grinder and wrap in a slice of ham. Drizzle with Olive Oil and place under a hot grill until it starts to melt and the Parma ham starts to crisp.
For the dressing, place the Olive Oil, NOMU Spanish Rub and garlic in a small saucepan. Heat gently to just cook the garlic and to infuse the oil. (This can also be done in the microwave.) Add the chopped parsley and stir through.
Place 2 slices of cheese on each bruschetta and drizzle with Spanish oil. Serve immediately, accompanied by baby leaves lightly dressed in olive oil and lemon juice.
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