Red Pesto Chilli Halloumi Bruchetta Rec cred: Ruhana EbrahimPic cred: @mama_taught_me_well Ingredients:1 french loaf (sliced diagnally)2 packets Meze Chilli Halloumi1 packet vine tomatoesOlive oilPinch saltBasil leaves (garnish) Red Pesto-1 cup sun-dried tomatoes (packed in oil)¼ cup slivered almonds3-4 cloves garlic1 tablespoon fresh rosemary½ cup fresh basil½ teaspoon salt¼ teaspoon pepper½ teaspoon rough red chillies¼ cup olive oil2 tablespoon lemon juice Method:1. Grind all pesto ingredients till smooth.2. Spoon pesto onto bread.3. Cut halloumi into even size fingers. 4. Place halloumi onto pesto.5. Spoon a thin line of pesto in the center of halloumi.6. Place on washed tomatoes onto halloumi.7. Drizzle tiny bit of oil & sprinkle salt on tomatoes.8. Place in preheated oven at 180degC and bake till bread is crispy, tomatoes have softened & cheese has melted a little. 9. Garnish with fresh basil.10. Serve immediately, or halloumi will become rubbery. Note: Pesto stays in airtight container in fridge up to a week. I freeze & use the remainder as I need. I used normal white bread, crusts removed because I didn't have french loaf on hand. Ciabatta could also be used.