I love savory tartines. They have the elegance of a canapé but are as satisfying as a sandwich. This particular one was created out of serendipity the day I met CheesyCarla, a delightful Dubai-based cheesemaker who uses milk from the Deena Farm and Dairy to craft the most delicious organic products. Her succulent creations range from yogurt and fresh curd to goat cheese. She also makes an excellent goat milk-based halloumi, which works beautifully on a tartine, especially when it’s matched with a salty-sweet topping. Here I use apricots and tomatoes, a heavenly combination.
You can make these for lunch but they also work great served bruschetta-style as an antipasti.
Makes 2 tartines
Ingredients
- 4 dried apricots, chopped
- 2 sundried tomatoes, chopped
- 4 cherry tomatoes, chopped
- Olive oil
- 2 slices gluten free or sourdough bread
- 1/2 package halloumi, in 1-cm slices
- 1 tsp thyme
- Fresh herbs or arugula
- Salt, pepper
Instructions
- Toss the apricots and tomatoes together with 2 tbsps olive oil, a pinch of salt and pepper. Set aside.
- Toast the bread
- Meanwhile heat a griddle pan, drizzle some olive oil. When it gets medium-hot, drop the halloumi slices turning them when golden, around 1-2 minutes on the first side and 45 seconds on the other.
- Drizzle some olive oil on each toast, sprinkle some thyme, top with a few halloumi slices and top with the apricot tomato mixture. Serve on a bed of herbs.
