Halloumi bruschetta teriyaki-style
This bruschetta of teriyaki-marinated halloumi cheese makes a nice, simple vegetarian lunch recipe
- Preparation Time10 mins
- Additional Time30 mins marinating time
- Cooking Time15 mins
- 120ml (8 tbsp) Kikkoman Teriyaki Marinade
- 250g (9oz) halloumi cheese, cut in 1cm slices
- 10ml (2 tsp) olive oil
- 8 slices ciabatta bread
- 1 garlic clove
- 100g (4oz) raw spinach
- 4 tomatoes, sliced and seasoned with black pepper
Pour the marinade into a shallow dish, completely immerse the halloumi slices and leave to stand for 30 minutes, allowing all the flavours to infuse the cheese.
Rub olive oil into the ciabatta and griddle in a hot-pan or grill until lightly toasted. Remove the ciabatta from the heat and rub each slice with the raw clove of garlic.
In another pan, heat a teaspoon of olive oil, add the spinach and cook until it starts to wilt, then remove from the heat.
To make the brushetta, top each slice of the toasted ciabatta with the wilted spinach followed by 2 slices of tomato, and finally a slice of the marinated halloumi. Place on a baking tray in a pre-heated oven at 170°C / Gas 3 and cook for 5-7 minutes, or until the cheese starts to melt.
Serve with a dollop of chilli jam (see Pan-Seared Tuna Steak recipe).