Best 3 Haloumi And Pesto Tomato Stacks Recipes
**Savory and Satisfying: A Culinary Journey with Haloumi, Pesto, and Tomato Stacks**
Embark on a delightful culinary adventure with our tantalizing Haloumi and Pesto Tomato Stacks. This vibrant dish combines the salty tang of grilled haloumi cheese, the aromatic freshness of homemade pesto, and the juicy sweetness of ripe tomatoes, creating a harmonious symphony of flavors that will tantalize your taste buds. With just a few simple ingredients and minimal prep time, you can whip up this delectable dish that's perfect for a light lunch, a refreshing appetizer, or as a vibrant side to your main course. Get ready to savor each delectable bite as you explore the delightful recipes within this article, including variations that cater to vegan and vegetarian preferences, ensuring there's something for everyone to enjoy.
HALOUMI AND PESTO TOMATO STACKS
A delicious Mediterranean-inspired treat - makes a nice entree or light lunch, or as a side with your favourite steak.
Provided by JennyMidget
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 180 degrees Celsius Line a baking tray with non-stick baking paper.
- Cut each tomato horizontally into four slices. Cut haloumi into quarters, and then cut each quarter horizontally into three slices.
- Cook haloumi in frying pan over medium heat for about 30 seconds per side, or until browned.
- Put a slice of haloumi on the base slice of each tomato, and top with a little pesto. Put next tomato slice in place, then haloumi and pesto, and continue in this order until you put the top on the tomatoes.
- Bake for 15 minutes, until softened. (If the stacks fall apart, gently put them back together).
- Drizzle mixed lemon juice and olive oil on rocket, mix to coat.
- Serve tomatoes on individual beds of dressed rocket.
Nutrition Facts : Calories 42.6, Fat 2.5, SaturatedFat 0.3, Sodium 6.2, Carbohydrate 5, Fiber 1.5, Sugar 3.3, Protein 1.1
TOMATO & HALLOUMI SLICE
Top some puff pastry with cherry tomatoes, peppers and halloumi to make an easy family lunch or supper. Scatter over some basil leaves to serve
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner, Lunch, Supper
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat the oven to 160C/140C fan/gas 3. Arrange the tomatoes and peppers on a baking tray in a single layer. Drizzle with half the oil, season with salt and roast for 25 mins.
- Meanwhile, heat a griddle pan over a medium heat. Lightly brush the halloumi slices with the remaining oil and griddle for 6 mins. Flip and cook for 3 mins more. Remove from the heat and set aside.
- Roll the puff pastry out on a lightly dusted surface to roughly 32 x 22cm, and about 1cm thick. Transfer to a large baking tray lined with baking parchment and score a 2cm border around the edges. Combine the soft cheese, 2 tsp milk and the garlic, and spread inside the border.
- Turn the oven to 200C/180C fan/gas 4. Tip away any liquid from the tray of tomatoes and peppers, then arrange the roasted veg over the soft cheese mix. Lay the halloumi on top. Combine the egg yolk and remaining milk, then brush this over the border. Bake for 25 mins until the pastry is golden and risen. Scatter over the basil and serve immediately.
Nutrition Facts : Calories 622 calories, Fat 44 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 2.8 milligram of sodium
HALLOUMI, PESTO, AND TOMATO TOASTIE
Make and share this Halloumi, Pesto, and Tomato Toastie recipe from Food.com.
Provided by hectorthebat
Categories Lunch/Snacks
Time 15m
Yield 1 round
Number Of Ingredients 5
Steps:
- Brush the sandwich toaster with a little sunflower oil and preheat to its highest setting.
- Spread the pesto sauce over one slice of bread and top with the cheese and tomato. Drizzle over the oil (if using) and cover with the second slice of bread. Carefully place the sandwich in the toaster and close the lid. Cook for 5 minutes until crisp and golden.
Nutrition Facts : Calories 194.9, Fat 6.4, SaturatedFat 1, Sodium 261.6, Carbohydrate 30.1, Fiber 2.7, Sugar 5.4, Protein 4.9
Tips:
- Choose ripe, flavorful tomatoes: The quality of your tomatoes will make a big difference in the final dish. Look for tomatoes that are deep red and juicy, with no blemishes.
- Use a good quality olive oil: Olive oil is a key ingredient in this recipe, so it's important to use a good quality one. Look for an extra virgin olive oil that is fruity and flavorful.
- Don't overcook the haloumi: Haloumi cheese is best when it is cooked until golden brown and slightly crispy on the outside, but still soft and tender on the inside. If you overcook it, it will become tough and rubbery.
- Assemble the stacks just before serving: The stacks are best when they are served fresh, so assemble them just before you're ready to eat them. This will prevent the tomatoes from becoming watery and the cheese from becoming soggy.
Conclusion:
Haloumi and Pesto Tomato Stacks are a delicious and easy-to-make appetizer or main course. They're perfect for a summer party or a weeknight dinner. The combination of salty haloumi, juicy tomatoes, and flavorful pesto is sure to please everyone at the table. So next time you're looking for a new recipe to try, give these stacks a try. You won't be disappointed!
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