Whether as a snack, light meal or dinner party canapé, these mushroom and halloumi bruschetta are packed with rustic Italian flavours and really easy to make. For an easy dinner for one, we like to top these tasty toasts with a fried egg, or when friends come over they make an elegant bite-size snack to serve with bubbly.
1 tablespoon Talinga Grove Extra Virgin Olive Oil
300g small button mushrooms, quartered
125g halloumi cheese, chopped
1 teaspoon fresh thyme leaves
1 teaspoon balsamic (we like Lomondo Aged Caramelised Balsamic)
8 slices crusty Italian bread
2 cloves garlic, halved
Talinga Grove Garlic Infused Extra Virgin Olive Oil
1. Heat Talinga Grove Extra Virgin Olive Oil in a small frypan over medium-high heat. Add mushrooms and cook for 3 minutes until they begin to soften.
2. Add halloumi cheese and cook for 2 to 3 minutes, or until just tender. Stir in fresh thyme and balsamic vinegar.
3. Toast bread on both sides.
4. Rub one side of each with a cut garlic clove.
5. Top bread slices with mushroom mixture. Drizzle lightly with Talinga Grove Garlic Infused extra virgin olive oil. Season with freshly ground black pepper and serve.
Recipe courtesy of Talinga Grove. Talinga Grove olive oil is available from Olive Trader.
What’s your favourite dinner for one recipe?
Julia has lived and worked in London, Amsterdam, and New York, and is obsessed with food. She's either cooking or thinking about what to eat next. Follow Julia on Twitter.