Ingredients

1 small french bread stick (150g)

1/4 cup (60g) black olive tapenade

200 gram (6½ ounces) haloumi cheese

2 tablespoon small fresh oregano leaves

Method

1.Trim bread stick ends; cut bread stick into 20 thin slices. Toast slices under preheated grill; spread with tapenade.

2.Cut cheese into 20 slices; cook in oiled frying pan until browned lightly on both sides. Top each toast with cheese; sprinkle with oregano.

You can toast both sides of bread for a crunchy toast, or only one side for a softer texture. Tapenade is a thick paste made from black or green olives, capers, anchovies, olive oil and lemon juice. Both black and green olive varieties are available from most supermarkets and delicatessens; you can use whichever style you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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