for 4 pieces

Spring onions

1 tbsp	olive oil
2	spring onions incl. green parts, halved lengthwise, cut into pieces approx. 5 cm long
¼ tsp	salt

Crostini

2	braided lye bread (each approx. 70 g), cut
1 tbsp	butter, soft
1 tbsp	quince jelly
2 tsp	lemon juice
100 g	halloumi, crumbled

How it's done

Spring onions

Heat the oil in a non-stick frying pan. Add the spring onions, sauté for approx. 4 mins., season with salt, allow to cool slightly.

Crostini

Spread the butter over the cut surfaces of the bread. Mix the jelly and lemon juice in a small bowl, spread it over the slices of bread. Top with the halloumi and spring onions.

To bake

Approx. 10 mins. in the centre of an oven preheated to 220 °C. Remove from the oven, plate up the crostini.

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