Halloumi Crostini with Kalamata Olive Paste, Prosciutto, Frisée, and Lemon Zest | culture: the word on cheese
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Halloumi Crostini with Kalamata Olive Paste, Prosciutto, Frisée, and Lemon Zest

, and | June 20, 2015
This article is from: Summer 2015

Halloumi Crostini with Kalamata Olive Paste, Prosciutto, Frisée, and Lemon Zest

Wendy Crispell
Crostini recipes are abundant and diverse, but they all have one thing in common: bread. This variation, which swaps in crispy halloumi for traditional baguette slices, is perfect for gluten-intolerant partygoers, but all your guests will delight in the tasty, unexpected preparation. The bitter frisée and tangy lemon zest cut the salty cheese and meat and add texture, too. Trust us—you won’t miss the bread.
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Ingredients
  

  • 8 ounces halloumi cut lengthwise into 6 ¼-inch slices, then halved on the diagonal
  • 6 slices prosciutto cut in half crosswise into 3- to 4-inch pieces
  • 1 ½ tablespoons kalamata olive paste*
  • ¼ cup frisée torn into small pieces
  • Zest from ½ lemon
  • 1 ½ tablespoons extra-virgin olive oil
  • Ground black pepper to taste

Instructions
 

  • Heat a large, nonstick skillet over medium heat, and sauté halloumi 2 to 3 minutes per side, or until golden brown.
  • Arrange browned cheese in a single layer on serving platter, and top with slices of prosciutto.
  • Add a dab of olive paste on top of the prosciutto, and divide frisée and lemon zest equally among crostini.
  • Drizzle the crostini with extra- virgin olive oil, and garnish with freshly ground pepper.

Notes

*Quality olive paste can be found in the Italian specialties section of almost any market, but you can make your own by blending pitted olives, olive oil, and fresh oregano in a food processor, and adding pepper to taste.
Wendy Crispell

Wendy Crispell

Wendy Crispell is a wine and cheese educator based in Brooklyn and the Hudson Valley of New York. When not wandering gourmet markets, she can be found in her country kitchen testing recipes for cheesy dishes and cocktails.

Headshot of food photographer Mark Ferri

Photographer Mark Ferri

Mark Ferri is a graduate of Brooks Institute in Santa Barbara, Calif. He believes in a simple, direct approach that captures the natural beauty and appetite appeal of food. Mark celebrates a life-long passion for food by frequently exploring new restaurants in New York and in Europe, and loves to cook and entertain at his home in the Hudson Valley. Learn more about Mark on his website: http://www.markferriphoto.com/

Photo by chef and food stylist Leslie Orlandini

Stylist Leslie Orlandini

Leslie Orlandini is a chef and an accomplished food stylist in print and television. She has been nominated for both James Beard and Emmy awards and is a veteran of thousands of cooking shows and segments. You can learn more about her through her website: http://leslieorlandini.com/

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