A tasty colourful starter which I found on the menu at Da Gapo Café & Restaurant in Ascot, Brisbane.

Serves 4

4 large or 8 small slices of wood-fired bread, brushed with olive oil and grilled
1 tbsp virgin olive oil
½ red onion, finely chopped
1 clove garlic, crushed
2 rashers bacon, finely chopped
1 teaspoon tomato paste
1 x 400g tin chopped Italian tomatoes
½ teaspoon sugar
Salt and pepper
Handful washed basil leaves
1 – 2 slices haloumi per slice of bread (depending on size of bread slices), about 250g

To make the sauce: fry the onion and garlic (and bacon, if using) in olive oil until they soften. Add the tomato paste and cook for a few seconds. Add the tomatoes, sugar, salt and pepper and cook over medium heat to reduce the sauce by half. Check the seasoning and put aside to keep warm.
Using a non-stick frying pan, cook the haloumi slices (no oil) until they are golden and crisp on both sides.
Spread the tomato sauce onto the grilled bread, top with basil leaves and finish with the cheese. Sprinkle with freshly ground black pepper and drizzle with extra olive oil, if liked.

Tip: also delicious with rocket leaves.