This recipe is for Allie, who brought the Heaven that is Halloumi cheese into my life.
It’s no secret that I have an intense love for Bruschetta. I crave it in the Summer and really prefer to make my own – fresh, bright, quick and an easy to use up all of those Summer veggies, who could say no?
A few weekends ago, I learned that there is a cheese from Cypress that is specifically meant for grilling. Halloumi is briny, salty and a bit like feta but with the texture of a mozzarella. It holds it’s shape when grilled (or fried in a pan) and doesn’t get gooey – you can slice it for salads, sandwiches or, in this case, bruschetta! I simply cannot recommend this recipe enough – it’s super easy and would really be impressive on a charcuterie board with prosciutto and olives. You can adapt the recipe to serve as many as you like but this version will happily serve two adults for a meal or 4 who are snacking (or just me after I spent the afternoon photographing it).
Grilled Cheese Bruschetta
1/2 block of Halloumi cheese
1 cup San Marizano tomatoes, diced
1/4 cup red or white onions – I use a mix of both
1/8 cup fresh basil, chopped
2 Tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 baguette baguette, sliced
Balsamic Glaze to drizzle
combine tomatoes, onions, basil, olive oil and vinegar in bowl
mix and set aside
brush bread slices with olive oil, place on sheet of tin foil
Place block of Halloumi on a hot grill (either directly or on tin foil)
sliced bread on hot grill
watch both – cheese should only take 2-3 minutes per side on the grill (I do all 4 sides)
flip bread slices, grill until brown
Once browned, immediately slice the Halloumi cheese,
place on grilled bread slice
and top with the bruschetta mixture using a slotted spoon or fork.
Garnish with Balsamic Glaze
Seriously, I’m betting this will be the new number one recipe your friends beg you to make!