Roma Tomatoes with Haloumi and Prosciutto served with Garlic Mushrooms and Crispy Bacon

By Teresa on 09 October 2007 | Viewed 2598 times

A Greek style cooked breakfast, easy to prepare and delicious to eat

Ingredients

2T Olive Oil
4 Roma Tomatoes, halved lenghtways
1T Mixed Dried Herbs
125g Haloumi Cheese, sliced 1cm thick
8 Thin slices of Prosciutto
250g Button Mushrooms, peeled, stalks removed
2T Olive Oil, extra
2 Cloves Garlic, chopped finely
1T Mixed dried Herbs, extra
1 Med Tomato, diced
2T Lemon Juice
8 Rashers Bacon
Extra Parsley to garnish

Method

Coat Roma Tomatoes in oilive oil and sprinkle with dried herbs and season. Place under a hot grill for 10 mins. Place haloumi under a hot grill for 3-5 mins each side until golden brown. Place haloumi slices on top of tomaot halves, wrap with a slice of prosciutto, return to the grill for a further 3 mins. Place bacon under a hot grill, turning once until browned and crispy. Heat extra olive oil in a saucepan, add mushrooms and garlic and stirfry for 3 ins until mushrooms are soft. Add extra dried herbs, tomato, lemon juice and season. Stirfry an additional 3 mins. Serve garnished with fresh parsley.