Appetiser of Crostini with Island Pure Haloumi, The Figgery Sticky Figs topped with Latitude 36 Honey Balsamic dressing, red onion and mint.


Direct from Tony Nolan of Latitude 36, here is a quick Haloumi and Fig appetiser to impress your friends

Figs are in season, and there is no better time to immerse in their flavour.  Pairing with cheese is a given, but pairing with Island Pure Haloumi is a must!

 

Appetiser of Crostini with Island Pure Haloumi and The Figgery Sticky Figs

Ingredients

  • 4 slices Ciabatta Bread
  • 6 tablespoons Kangaroo Island Olive Oil Co Olive Oil
  • 4 tablespoons Kangaroo Island Spirits Lime and Ginger Liqueur
  • 1 tablespoon butter
  • 3 tablespoons Lauke Kangaroo Island Wheat Flour
  • 4 The Figgery Stick Figs
  • 4 slices Island Pure Haloumi Cheese
  • 12 mint leaves picked, washed and dried
  • 1/4 red onion sliced very fine
  • 4 teaspoons Latitude 36 Honey Balsamic Dressing
  • 2 red chillies, cut lengthways, seeds removed

Directions

Brush Both Sides of the Ciabatta Bread with some of the olive oil and preheat your grill

Place the haloumi slices into flour and dust off the extra.

Pre-heat a frying pan with 2 Tablespoons olive oil, 1 Tablespoon butter.

Allow the butter to turn light brown colour, be careful not to be too hot here.

Gently Place the Haloumi into the pan and allow to cook for approx. 1-2 minutes each side until the haloumi is golden brown.

Once the first side of the haloumi is cooked place the fig quarters into the same pan and gently turn and heat the figs, while the final side of the haloumi is cooking.

While Haloumi is cooking place pre oiled Ciabatta bread under the hot grill and toast until golden brown in colour.

Remove the bread from the grill and place into a warm spot.

Roll up your sleeves, pull your hair back, and turn off the other burners and the overhead fan or hood over your stove. You don’t want to burn yourself or set fire to your clothing, and the hood can draw a flame up, while other lit burners can flare up, use a long lighter.

While the pan is hot with the haloumi and sticky figs, carefully pour the Kangaroo Island Spirits Lime and Ginger Liqueur into pan and torch and ignite the spirit using the long lighter.

Allow the spirit to burn out. This won’t take long.

Place the ciabatta bread onto an entrée plate.

Top with 1 slice Haloumi Cheese, 4 fig quarters and evenly pour any pan juices over the dish.

Pour 1 teaspoon of Latitude 36 Honey Balsamic Dressing over the top.

Then finish with 4 fine slices of red onion, 3 mint leaves and 1 half a chilli for garnish.




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