Description
This sophisticated appetizer combines the saltiness of fried haloumi with the honeyed sourness of roasted quinces, all atop sweet and intense rye bread.
Ingredients
Scale
- 3 quinces
- 4 tablespoons verjuice
- 1/4-1/3 cup caster sugar
- 1 x 200 gram packet pumpernickel (rye bread)
- 1 x 150 gram packet haloumi
Instructions
- Preheat oven to 140 degrees Celsius (284 degrees Fahrenheit).
- Peel and core the quinces, reserving the skins and cores. Cut each quince into quarters, then slice each quarter into three lengthwise pieces.
- Scatter the reserved quince peel onto a lined baking tray.
- Arrange the quince slices on top of the peel. Drizzle with verjuice and sprinkle with caster sugar.
- Cover the tray tightly with foil and roast in the oven for at least 4 hours, or overnight, until the quinces are deep red and tender.
- Once the quinces are ready, slice the haloumi into 1 cm thick pieces.
- Heat a non-stick frying pan over medium heat and fry the haloumi slices until golden brown on both sides.
- Toast slices of pumpernickel bread until crisp.
- To assemble, place a slice of fried haloumi on each piece of toasted pumpernickel, then top with a slice of roasted quince.
- Serve immediately as an appetizer or canapé.
Notes
Roasting the quinces overnight enhances their flavor and color. Use less sugar for a more tart quince. Serve immediately to enjoy the contrast of textures and temperatures. Store any leftover roasted quinces in an airtight container in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 4 hours 10 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15 grams
- Sodium: 400 mg
- Fat: 10 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 10 grams
- Cholesterol: 20 mg