Grilled Halloumi Bruschetta
- taspencer
- Jul 11
- 3 min read
The app that becomes the main course.
Three of my favorite things are grilled halloumi, cherry tomatoes, and garlic-rubbed toast, so it’s no surprise that this halloumi bruschetta is one of my ultimate summer snacks. Smoky grilled cheese is tossed with cherry tomatoes, olive oil, and fresh basil and piled on top of grilled baguette for a satisfying app that (honestly?) often becomes my full meal.
Halloumi is a freak of nature in the cheese world. Salty with a mild tang, this semi-firm “grilling” cheese has the magical ability to stand up to heat for long periods of time without melting. While its texture is dense and springy when cold—people often call it “squeaky cheese” because it can actually squeak when you bite into it!—it forms a deeply browned crust when grilled or seared, bringing incredible texture and flavor.
Throwing a slab of cheese on the grill might seem crazy at first—not to mention a little scary!— but if you thoroughly preheat the grill and make sure the cheese has been patted dry and well oiled before adding the cheese, you’ll have nothing to worry about. Just like any protein, leaving it be until grill marks have formed and the cheese releases from the grates will help with easier flipping. Since halloumi is a little more delicate, I recommend using a fish spatula rather than tongs.
Assembled bruschetta is best eaten as soon as it’s served, but if you have leftover tomato and halloumi salad, it can be refrigerated in an airtight container for up to 2 days. While the tomatoes will soften slightly, the flavor will still be great—and might even actually improve as everything marinates together! The leftover toast will go stale pretty quickly, but if you don’t want to waste it, you can store it in an airtight bag at room temperature and try bringing it back to life in a toaster. Or you can just grill a new batch.
Enjoy!
Grilled Halloumi Bruschetta
(Makes 12)
Prep time: 15 minutes
Total time: 35 minutes
Ingredients
Vegetable oil, for the grill
8 oz. baguette, cut into ½” thick slices (about 12 slices total)
5 tablespoons extra-virgin olive oil, divided
2 garlic cloves, peeled and halved lengthwise
4 oz. halloumi, sliced into ¼” thick planks
8 oz. cherry tomatoes, quartered
½ teaspoons kosher salt (I used Diamond Crystal)
2 tablespoons thinly sliced basil, plus more whole leaves for serving
Equipment: Grill or grill pan, brush, tongs or fish spatula, baking sheet, paper towels or two clean kitchen towels, plate, large bowl, spoon
Instructions
Heat a grill or grill pan over medium-high heat for at least 15 minutes. (You can do this while you prep everything.) Once hot, clean and oil the grates with vegetable oil.
Brush one side of baguette slices with oil (you should use about 2 tablespoons). Grill, oiled side down, until lightly charred and crisp, 2-3 minutes. Turn and cook until crisp on second side, 1-2 minutes more.
Remove grilled baguette to a large clean baking sheet or platter, oiled side up. Let cool 1 minute, then working quickly, rub grilled side with garlic halves. Set aside.
On a clean work space, lay out a double layer of paper towels or a thick clean kitchen towel. Arrange halloumi slices on top in a single layer. Cover with another double layer of paper towels or second clean kitchen towel and press firmly to remove excess moisture.
Transfer halloumi to a clean plate, discarding wet paper towels. Rub with 1 tablespoon olive oil.
Arrange halloumi on the hot grill and cook, undisturbed, until dark grill marks appear on the bottom, 2-3 minutes. Using a metal spatula, flip halloumi and grill 1 minute more.
Remove grilled halloumi to a cutting board. Let cool slightly, then cut into ½” square pieces.
In a large bowl, toss together cherry tomatoes, ½ teaspoon kosher salt, sliced basil, and remaining 2 tablespoons olive oil. Add cubed halloumi and toss again.
Pile halloumi and tomato salad onto garlicky grilled baguette. Top with more basil and serve.
Originally posted July 13, 2025. Updated July 11, 2026.
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