Name: Halloumi and provolone flatbread
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1 whole wheat tortilla; 3.5 oz halloumi cheese, sliced into 1/4-inch thick strips; 1 slice provolone cheese, chopped; 2/3 cup cherry tomatoes, halved; 0.5 oz arugula; 1 tsp red wine vinegar; 1 1/2 tsp dried basil; 1/8 tsp salt

Ingredients

8 items

1 whole wheat tortilla
3½ oz halloumi cheese, sliced into 1/4-inch thick strips
1 slice provolone cheese, chopped
⅔ cup cherry tomatoes, halved
½ oz arugula
1 tsp red wine vinegar
1½ tsp dried basil
⅛ tsp salt

Instructions

Prep 15 min · Cook 0 min

Heat a 12-inch nonstick skillet over medium-high heat. Add the halloumi slices in a single layer and cook for 2 minutes, flip, and cook for 2 minutes more until deeply golden on both sides. Remove the cheese from the skillet. Done when deeply golden.
In a small bowl, set aside about a third of the halved tomatoes. Use a fork to mash these tomatoes with the dried basil until a chunky sauce forms. In another bowl, toss the remaining tomatoes and the arugula with the red wine vinegar and the salt.
Wipe out the skillet and return to medium heat. Place the tortilla in the dry pan. Spread the mashed tomato mixture over the surface, then top with the seared halloumi and chopped provolone. Cook for 2 minutes, then cover the skillet with a lid or baking sheet and cook for 2 minutes more until the underside is golden and crisp and the provolone is fully melted. Done when provolone is fully melted and bottom is crisp.
Slide the flatbread onto a plate and top with the arugula and tomato salad.

Nutrition

Ingredients

Instructions

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