Halloumi Tomato Bruschetta

I’ve been buying these tiny red tomatoes from the market this summer and trying to make them every possible way, including this lovely Halloumi Tomato Bruschetta.  These beautiful tomatoes won’t be around forever so I need to eat them every single day until they’re gone.  Obsessive is my middle name when it comes to this kind of thing (actually my middle name is Sue, but I try not to think about that too much).

My local market started selling Halloumi a while back.   Hoalloumi originated in Cyprus from what I understand and is a staple in Greek diets, no doubt because of it’s lovely texture (somewhat like mozzarella) and tangy, salty taste.  It’s especially nice grilled with fresh tomatoes.  This is a very simple appetizer (dinner if you’re alone and in the mood for something yummy and light)  that capitalizes on the freshness of the tomatoes with the creaminess of the cheese.  A win win in my opinion.

Halloumi Tomato Bruschetta

Print Recipe

★★★★★

5 from 1 reviews

• Author: Rocky Mountain Woman
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: about 15 appetizers 1x

Ingredients

Scale 1x2x3x

• 1 small baguette, sliced
• 2 or 3 lbs of small tomatoes, sliced
• 1 lb of halloumi
• olive oil
• 1/2 cup balsamic glaze

Instructions

1. Slice halloumi and brush with olive oil
2. Grill on high heat until browned on both sides
3. Place a sliced tomato on each piece of bread, top with tomatoes and halloumi
4. Drizzle with balsamic glaze

Serve this with a glass of white wine or a light Rose’ and sit back and wait for the compliments to roll in.

Or eat the whole thing yourself while watching Mind of a Chef, with a glass of Rose’ and call it dinner!  Not that I would ever do anything like that.

Either way you’ll be happy you tried these little bites of summer.

xxoo,

RMW