Grilled Halloumi Bruschetta

Olive oil grilled bread for life.

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Cherry tomatoes, grilled cheese, and crostini are three of my favorite things in the world, so this grilled halloumi bruschetta is an absolute no-brainer for me. Juicy cherry tomatoes are tossed with grilled halloumi and basil and piled on top of crispy grilled baguette for a summertime snack that’s so craveable and satisfying, it might just become actual dinner.

Originating in Cyprus, halloumi is a brined, semi-firm cheese with the ability to be exposed to heat without melting. When grilled or seared, it forms a fantastic charred crust that brings great texture and flavor. Its mild flavor allows it to fit with a variety of ingredients and flavor profiles, but I particularly love pairing it with fresh tomatoes, olive oil, and other mediterranean ingredients—especially herbs.

When grilling halloumi, it’s important to pat the cheese as dry as possible and oil it well: if it’s too wet, it will stick to the grill. Otherwise, most standard protein-grilling rules apply here as well. Make sure the grill grates are clean and oiled, and don’t try to flip it too early. If you mess with the halloumi before it has formed a crust against the grill grates, it will definitely stick.

Once topped, this bruschetta is best eaten as soon as possible, but the tomato and halloumi mix can be refrigerated in an airtight container for up to 2 days. It will continue to marinate as it sits, and the texture of the tomatoes may change slightly, but it will still taste delicious. Any leftover bread will stale quickly, but it can be partially revived in a toaster, if you don’t want to make a new batch.

Enjoy!

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Grilled Halloumi Bruschetta

(Makes 12)

8 oz. baguette, cut into ½” thick slices (about 12)

4 tbsp. extra-virgin olive oil, divided, plus more for brushing

2 garlic cloves, peeled and halved lengthwise

4 oz. halloumi, sliced into ¼” thick planks

8 oz. cherry tomatoes, quartered

½ tsp. kosher salt

2 tbsp. thinly sliced basil, plus more for serving

Equipment: grill or grill pan, large bowl, baking sheet

Instructions

Heat a grill or grill pan over medium-high heat; clean and oil the grates.

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 crostini to a large clean baking sheet or platter, oiled side up. Let cool 2 minutes, then working quickly, rub grilled side with garlic halves.

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 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. Grill on second side for one minute, then transfer 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 onto toasts. Top with more torn basil and serve.

Originally posted July 13, 2025.