Crispy Halloumi Bites with Quick Cherry Tomato Basil Compote

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Arrange the baguette slices on a tray, brush them with 7 ml (1/2 tbsp) olive oil, and bake for 6 to 8 minutes until golden and crisp.

2. 2

   Meanwhile, heat 7 ml (1/2 tbsp) olive oil in a medium skillet over medium heat. Add the shallot and cook for 2 minutes, stirring, until softened but not browned.

3. 3

   Add the cherry tomatoes, honey, lemon juice, black pepper, and red pepper flakes if using. Cook for 6 to 8 minutes over medium heat, lightly crushing some of the tomatoes with a spoon, until you have a thick but still textured compote.

4. 4

   Stir the fresh basil into the compote, cook for 30 seconds, and remove from the heat.

5. 5

   Pat the halloumi cubes dry with paper towels. Heat the remaining 8 ml (1/2 tbsp) olive oil in a nonstick skillet over medium-high heat.

6. 6

   Sear the halloumi for 1 to 2 minutes per side, turning the cubes until several sides are crisp and deeply golden.

7. 7

   To serve, spoon some tomato compote onto each baguette toast and top with several pieces of hot halloumi. Serve immediately.