This Halloumi Bruschetta is a quick and delicious appetizer. With crusty Italian bread, juicy cherry tomatoes, and grilled halloumi cheese, it's full of fresh, savory flavors, and ready in just 20 minutes.
For more simple tomato recipes, try my puff pastry tomato tart, tomato gnocchi, and burst cherry tomato pasta. You'll also love my grilled halloumi recipe.
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⭐️ Why this recipe works
- Contrast of Textures: Combines the creamy texture of halloumi with the crunchiness of grilled bread.
- Aromatic Depth: Garlic-rubbed bread infuses an aromatic depth to the bruschetta.
- Elevated Finish: Fresh basil and optional balsamic glaze elevate the dish with herbaceous and tangy notes, making it perfect for entertaining.
🧾 Ingredients overview
- Crusty Italian bread loaf: Provides a sturdy base that holds up well to toppings.
- Cherry tomatoes: Adds juiciness and a sweet-tart flavor.
- Halloumi cheese: Offers a salty, creamy texture that complements the other ingredients.
- Olive oil: Used for grilling and adds a rich flavor.
- Garlic: Infuses the bread with a subtle, aromatic taste.
- Fresh basil leaves: Garnish that adds a fresh, herbaceous note.
- Salt and pepper: Essential for seasoning and enhancing the flavors.
- Balsamic glaze (optional): Adds a sweet, tangy finish to the bruschetta.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Tomato and Halloumi Bruschetta recipe step-by-step
- Prepare the Bread: Preheat your grill or a grill pan to medium-high heat. Brush the bread slices with 1 tablespoon of olive oil on both sides. Grill the bread slices on each side for 1-2 minutes until they are golden brown and crispy. Rub each slice with the cut side of the garlic for extra flavor.
- Grill the Halloumi: While the bread is grilling, brush the halloumi slices with 1 tablespoon of olive oil. Grill the halloumi for 2-3 minutes on each side until it has grill marks and is golden brown.
- Prepare the Tomatoes: In a bowl, toss the halved cherry tomatoes with the remaining 1 tablespoon of olive oil, and season with salt and pepper to taste.
- Assemble the Bruschetta: Place the grilled bread on a serving platter. Top each slice with a spoonful of the seasoned cherry tomatoes. Place a slice of grilled halloumi on top of the tomatoes. Garnish with fresh basil leaves and drizzle with balsamic glaze if desired.
📖 Substitutions and variations
Try these easy tweaks for a fresh take on this recipe. They add new flavors and variety without requiring you to learn a new recipe.
- Bread: Use sourdough, ciabatta, or gluten-free bread as alternatives.
- Tomatoes: Substitute with diced heirloom tomatoes or grape tomatoes.
- Cheese: Try feta or goat cheese if halloumi is unavailable.
- Herbs: Replace basil with fresh oregano or parsley for a different herbaceous flavor.
- Balsamic Glaze: Use a lemon vinaigrette or honey drizzle for a different finishing touch.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Don’t overcook the halloumi to avoid a rubbery texture.
- To enhance their flavor, let the tomatoes marinate in olive oil, salt, and pepper for at least 10 minutes.
- Drizzle with extra virgin olive oil just before serving for added richness and shine.
🍯 Storing and reheating leftovers
- Fridge: Store any leftover bruschetta components separately in airtight containers in the fridge for up to 2 days. Assemble just before serving to maintain texture and flavor.
- Freezer: Freeze unused grilled bread slices in a freezer-safe bag for up to 3 months. Thaw and reheat before assembling the bruschetta.
- Reheat: To reheat the bread, place it in a preheated oven at 150ºC (300ºF) for 5-10 minutes until warmed through and crispy again. Reheat halloumi on a hot skillet for a few minutes on each side.
❓Recipe FAQ's
Yes, Halloumi Bruschetta is vegetarian-friendly. Make sure the bread and other ingredients align with your dietary preferences.
Yes, you can prepare all the components ahead of time and store them separately. Assemble the bruschetta just before serving to ensure the bread remains crispy.
Yes, you can use a grill pan on your stovetop if an outdoor grill is unavailable.
Assemble the bruschetta just before serving to keep the bread crisp. You can also toast the bread a bit longer for extra crunch.
Did you make this Easy Tomato and Halloumi Bruschetta? Please leave a star rating below, and be sure to tag me when you share a photo on social media—I love seeing what you’re up to in the kitchen!
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Easy Tomato and Halloumi Bruschetta
Ingredients
- 1 crusty Italian bread loaf, sliced
- 1 cup cherry tomatoes, halved
- 200 g halloumi cheese, sliced
- 3 tablespoons olive oil, divided
- 1 clove garlic, halved
- Fresh basil leaves, for garnish
- Salt and pepper, to taste
- Balsamic glaze, optional
Instructions
Prepare the Bread:
- Preheat your grill or a grill pan to medium-high heat.
- Brush the bread slices with 1 tablespoon of olive oil on both sides.
- Grill the bread slices for 1-2 minutes on each side until they are golden brown and crispy. Rub each slice with the cut side of the garlic for extra flavor.
Grill the Halloumi:
- While the bread is grilling, brush the halloumi slices with 1 tablespoon of olive oil.
- Grill the halloumi for 2-3 minutes on each side until it has grill marks and is golden brown.
Prepare the Tomatoes:
- In a bowl, toss the halved cherry tomatoes with the remaining 1 tablespoon of olive oil, and season with salt and pepper to taste.
Assemble the Bruschetta:
- Place the grilled bread on a serving platter.
- Top each slice with a spoonful of the seasoned cherry tomatoes.
- Place a slice of grilled halloumi on top of the tomatoes.
- Garnish with fresh basil leaves and drizzle with balsamic glaze if desired.
Notes
- Bread Choice: A crusty Italian bread like ciabatta or a baguette ensures the bruschetta has the perfect crunch.
- Halloumi Tips: Ensure the grill is hot before placing the halloumi on it. This will help to get nice grill marks and prevent the cheese from sticking.
- Tomato Tips: Tossing the cherry tomatoes with olive oil, salt, and pepper enhances their flavor and perfectly complements the grilled halloumi.
- Serving Suggestion: Halloumi bruschetta is best served immediately while the bread is still warm and the halloumi is freshly grilled.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Keith Gooderham says
Debs, I can't see your latest post : Protected: Simple Roast Leg Of Lamb With Garlic and Rosemary it just comes up as a page error. Bad link? Best regards and keep up the good work, Keith
Christina says
:O
I can't believe this is the first time I've heard of halloumi cheese before! I mean, cheese you can grill? SIGN ME THE HECK UP! Your recipe has me craving the summertime soooo bad. Soon! I'm definitely pinning this for later!
annie@ciaochowbambina says
Bruschetta and crostini own my heart! This topping is magnificent!
Natasha @ Salt & Lavender says
This is so summery - I love it!! I do still order bruschetta occasionally, but it's so easy to make yourself.
Aimee says
I confess I've never ever used or cooked with halloumi before! I honestly don't know what's wrong with me, but I do love bruschetta and this sounds/look delicious!