Warm Haloumi And Roasted Pepper Crostini

• 2 red peppers
• Crostini:
• 12 x 1 cm thick slices of bagette
• olive oil
• 1 clove of garlic peeled
• Haloumi:
• 200 grams haloumi
• 2 Tablespoons olive oil
• 1 clove garlic, crushed
• sea salt and freshly ground pepper
• To assemble:
• olive oil for cooking
• 2 tablespoons basil pesto

1. Peppers:
2. Place the peppers in a baking sheet and roast until tender but not falling apart.
3. Cool and peel, seed and cut into 2 cm wide strips.
4. Crostini:
5. Brush both sides of the bread with a little olive oil and place on baking tray.
6. Bake until golden and crisp a rub one side with a cut clove of garlic.
7. Haloumi:
8. Slice the haloumi into 3 cm x 1 cm rectangles.
9. Combine the oil and garlic in a shallow dish and season.
10. Add the haloumi and turn to coat in the oil.
11. Assembly:
12. Lay out the pepper strips and season.
13. Put a slice of haloumi in the centre and fold over the pepper strip,leaving the ends of the haloumi poking out.
14. Secure with a tooth pick.
15. Heat olive oil in a saute pan and cook for 1 minute on each side.
16. Drain on kitchen paper.
17. To Serve:
18. Place the pepper parcels on the crostini and remove the toothpick.
19. Top with pesto and a grind of black pepper.

red peppers, crostini, bagette, olive oil, clove of garlic, haloumi, olive oil, clove garlic, salt, assemble, olive oil, basil pesto

Taken from www.epicurious.com/recipes/member/views/warm-haloumi-and-roasted-pepper-crostini-51236221 (may not work)