A traditional starter for Christmas dinner when I was a child was a prawn salad, but I always hated it (Sorry mum). If you have been stuck with the same starter every Christmas why not try something new this year. This dish has a few elements to it but it doesn’t take long and tastes absolutely delicious.
Mushrooms, Halloumi and Roasted Red Pepper Bruschetta
100ml Single cream
250g White Mushrooms (Chop into small chunks)
225g Halloumi (Slice thinly)
Freshly baked white loaf (Slice thickly)
100ml White wine
2 Roasted red peppers (Chop into small chunks)
Garlic Butter – 1 Heaped tbsp. Butter, 1 tsp Garlic salt, 1 tsp Basil
Mushrooms and Halloumi – Fry mushrooms on a medium to high heat until soft, then add the white wine. Turn down the heat to simmer, cook until the wine has reduced. Whilst the mushrooms are cooking, fry the halloumi in a separate, clean pan, on a low to medium heat. Cook on one side until brown, then flip it and cook on the other side. Be careful not to burn it as it can take a while to heat then turns brown quickly. Once the white wine has reduced, add the cream, cook until thickened and season to taste.
Bruschetta and garlic butter – Heat the butter in a pan, on a low heat until it has melted, then add the garlic and basil, stir to combine and remove from the heat. Place the bread under a grill, cook one side until toasted, then once you have flipped it, drizzle over the garlic butter so that it is evenly spread on each piece of bread, then place back under the grill until toasted.
To serve – You need to layer each section onto the bread, starting with the Halloumi then a tbsp. of the chopped roasted red peppers, then a tbsp. of the mushrooms.