Halloumi Bruschetta Teriyaki-style
Ready in: 15 to 30 mins
Ingredients:8 tbsp Kikkoman Teriyaki Marinade
250g vegetarian halloumi cheese, cut into 1cm slices
8 slices ciabatta bread
1 garlic clove
100g raw spinach
4 tomatoes, sliced and seasoned with black pepper
3 chilli jam, to serve (optional)
- Pour the marinade into a shallow dish, completely immerse the halloumi slices and leave to stand for 30 minutes, allowing all the flavours to infuse the halloumi cheese.
- Rub olive oil into the ciabatta and griddle in a hot pan or grill until lightly toasted. Remove the ciabatta from the heat and rub each slice with the raw garlic clove.
- In another pan, heat a teaspoon of olive oil, add the spinach and cook until it starts to wilt, then remove from the heat.
- To make the bruschetta, top each slice of the toasted ciabatta with the wilted spinach followed by two slices of tomato, and finally a slice of the marinated halloumi. Place on a baking tray in a preheated oven at 170C/325F/Gas 3 and cook for 5-7 minutes, or until the cheese starts to melt. Serve with a dollop of chilli jam.