Portobello Mushrooms With Haloumi Cheese And White Beans

• 1/4 cup extra-virgin olive oil, plus 2 tablespoons extra
• 1 clove garlic, sliced
• 1 None sprig rosemary, leaves removed
• 1 (14 oz) can cannellini beans, rinsed, drained
• 1/4 cup water
• 8 None portobello mushrooms, stalks trimmed
• 2 tbsp balsamic vinegar
• 8 None thick slices sourdough bread
• 8 oz haloumi, sliced into 8 slices
• 1/3 cup all purpose flour
• 2 None plum tomatoes, seeded, chopped
• None None basil leaves, to serve

1. In a saucepan, heat oil on low. Cook garlic and rosemary 1-2 minutes. Add beans and water. Bring to simmer and cook 4-5 minutes. Cool.
2. Puree bean mixture in a food processor until smooth. Season
3. Heat a grill pan or grill on high. Spray mushrooms with oil. Cook 3-4 minutes each side. Place in a bowl with extra oil and vinegar. Season. Toss well.
4. Toast bread on grill 1 minute each side, until golden.
5. Toss haloumi in flour. Spray grill plate with oil. Cook haloumi 1-2 minutes each side.
6. Spread half bread slices with bean puree. Top with mushrooms, reserving liquid. Toss tomatoes in liquid. Top remaining bread with haloumi, tomatoes and basil.

extravirgin olive oil, clove garlic, rosemary, cannellini beans, water, portobello mushrooms, balsamic vinegar, bread, flour, tomatoes, basil

Taken from recipes-plus.com/api/v2.0/recipes/25035 (may not work)