Pan con tomate with a saffron, halloumi and corn

Pan con tomate with a saffron, halloumi and corn

When it’s  peak tomato season you have to make these crostinis: this is  pan con tomate with a little saffron, halloumi and corn

Here’s how to make this version of pan con tomate:

Pan con tomate with a saffron, halloumi and corn

Pan con tomate with a saffron, halloumi and corn

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Ingredients

  • French loaf of bread
  • Olive oil
  • A full bulb of garlic
  • Halloumi cheese
  • Fresh corn
  • A pinch of saffron
  • Sea salt and pepper
  • Heirloom ripe tomatoes (1-2 depending on size)

Instructions

  • Preheat oven to 400. Add garlic to a mini cocotte or tin foil and coat in olive oil and season with salt and pepper.Cover and bake for about 30-35 min. You can check to see if it’s done by poking a knife into one of the cloves.
  • Cut baguette into slices. Coat in olive oil, salt and pepper. Transfer to a baking sheet. In the last 6 min of the garlic cooking, add crostinis to oven and bake. Flip after 3 min, to give them 3 min per side.
  • Meanwhile in a medium sized bowl, grate tomato.Add a few tbsp of EVOO. Then add saffron, salt and pepper.
  • Slice halloumi and roast about 4 min per side on medium heat or until they get golden brown on both sides.
  • Boil corn and cook for about 2 min. Remove and cut off the cob.
  • Assemble: Add garlic to each crostini. Top with tomato mixture, a slice of halloumi and some corn. Enjoy!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.