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Grilled halloumi, cherry tomato and black olive sauce, red bell pepper cream |
Salted
All in freshness and subtlety! Lightly pepper coulis and halloumi cheese go very well together.
This salsa will keep for 3 days in the refrigerator.
Ingredients
Recipe for 12 tapasSalsa
Pepper coulis
Topping
Preparation time: 45 min
-
Mise-en-place
Chop all the vegetables for the salsa.
Cut cheese into 1 cm slices.
Zest and squeeze the lemon.
Chop the basil and red onion.
Dice the tomato and bell pepper evenly.
Remove leaves from thyme sprigs.
Chop the garlic.
Cut the bread into cubes. Melt the butter, then add the bread cubes and brown.
-
Salsa
Toast the cheese slices in a non-stick frying pan, leave to cool, then cut into cubes.
Mix all the salsa ingredients together and season with salt and Espelette pepper. Tie with a drizzle of olive oil.
-
Pepper coulis
In a pan on medium heat with a little bit of olive oil, cook the onion, the chilli flakes and the pepper. After 2mins, add in the thyme and the garlic. Lastly, finish with the tomato while adding a little bit of water. Let everything cook and all the flavors come together for 20mins and blend. Cool it off before serving.
-
On the plate
In small ramekins, place the bell pepper coulis on the bottom and add the sauce vierge on top.
Finish assembling your plates with the croutons.
This salsa will keep for 3 days in the refrigerator.
Class with similar recipe
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One glass of wine or bubbles offered!
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- Minute smoked salmon carpaccio, lemon aigrelette, homemade granola and mango vinaigrette |
- Mini tacos bowl ; Al Pastor pork, Pico de gallo, sour cream and tortilla chips |
- Grilled halloumi, cherry tomato and black olive sauce, red bell pepper cream |
- Baked tartlet with pistachio almond cream, pistachio cream, caramelized pistachio powder |
FAMOUS FANCY TAPAS
One glass of wine or bubbles offered!
- Crispy Comté cheese sticks, walnut ricotta cream, red onion pickels with grenadine |
- Minute smoked salmon carpaccio, lemon aigrelette, homemade granola and mango vinaigrette |
- Mini tacos bowl ; Al Pastor pork, Pico de gallo, sour cream and tortilla chips |
- Grilled halloumi, cherry tomato and black olive sauce, red bell pepper cream |
- Baked tartlet with pistachio almond cream, pistachio cream, caramelized pistachio powder |
FAMOUS FANCY TAPAS
One glass of wine or bubbles offered!
- Crispy Comté cheese sticks, walnut ricotta cream, red onion pickels with grenadine |
- Minute smoked salmon carpaccio, lemon aigrelette, homemade granola and mango vinaigrette |
- Mini tacos bowl ; Al Pastor pork, Pico de gallo, sour cream and tortilla chips |
- Grilled halloumi, cherry tomato and black olive sauce, red bell pepper cream |
- Baked tartlet with pistachio almond cream, pistachio cream, caramelized pistachio powder |
HAPPY APERITIF!
Start your weekend with a difference! Workshop with 3 Tapas and 2 glasses of wine !
- Grilled halloumi, cherry tomato and black olive sauce, red bell pepper cream |
- Creamy Matane shrimp with dill and green apple, brioche bread, lemon |
- Marinated beef flank steak, ginger carrot mousseline, Gremolata |
FAMOUS FANCY TAPAS
One glass of wine or bubbles offered!
- Crispy Comté cheese sticks, walnut ricotta cream, red onion pickels with grenadine |
- Minute smoked salmon carpaccio, lemon aigrelette, homemade granola and mango vinaigrette |
- Mini tacos bowl ; Al Pastor pork, Pico de gallo, sour cream and tortilla chips |
- Grilled halloumi, cherry tomato and black olive sauce, red bell pepper cream |
- Baked tartlet with pistachio almond cream, pistachio cream, caramelized pistachio powder |
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