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