White Wine Mushroom Bruschetta with Halloumi
Yield: 4 servings
- 1 tbsp olive oil
- 3/4 lb mushrooms diced
- 2 cloves garlic minced
- 1/2 lb halloumi cut into 1/2” slices (an imported cheese from Cyprus)
- Small baguette cut into 9 to 10 slices
- 1/2 cup Somerset Ridge Chardonel
- 1/4 cup half and half
- 3 tbsp fresh parsley chopped
- Black pepper
- Heat the olive oil in a frying pan, and add the mushrooms and garlic.
- Cook over a fairly low heat for 5 minutes, until the mushrooms are soft.
- Then add the Chardonel wine, and bring to a gentle simmer.
- Cook for a further 5 minutes, until there isn't too much excess liquid left over.
- White the mushrooms are cooking, put the slices of halloumi in a single layer in a different, dry frying pan, and place over a medium heat.
- Cook for around 5 minutes - the halloumi will release some liquid, and once this liquid has cooked off, the cheese will begin to brown.
- When the underside is nice and golden, flip the halloumi slices over and repeat with the other side. (note: this side will cook a lot more quickly than the first side!).
- Place the baguette slices on a baking tray and grill (broil) for a couple of minutes each side, until golden brown and crispy.
- When the white wine has cooked right down, add the cream, and cook for a couple more minutes until the sauce is thick.
- Add the fresh parsley, and season with a touch of salt and plenty of black pepper.
- To plate the bruschetta, add a slice of halloumi to each piece of baguette, and top with the mushroom mixture and extra fresh parsley.
- Serve immediately.