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Roast tomato and halloumi bruschetta recipe

Roast tomato and halloumi bruschetta recipe

9 ratings

Take a classic bruschetta to the next level with smoky barbecued halloumi and sweet vine tomatoes. Tossed in extra virgin olive oil, fresh basil and served on toasted sourdough bread, making a lovely light lunch or barbecue starter. See method

  • Serves 2
  • 10 mins to prepare and 10 mins to cook
  • 669 calories / serving
  • Vegetarian


  • 2 vine tomatoes, halved
  • 225g lighter halloumi, sliced into 4 thick slices
  • 2 slices wholemeal sourdough
  • 4 tbsp extra virgin olive oil
  • 1 clove garlic, peeled and roughly chopped
  • 2 tbsp fresh basil, roughly chopped

Each serving contains

  • Energy

  • Fat

    50g 71%
  • Saturates

    18g 88%
  • Sugars

    4g 4%
  • Salt

    3.9g 65%

of the reference intake
Carbohydrate 22.6g Protein 31.7g Fibre 3.6g


  1. Toss the tomato halves and halloumi slices in a bowl with 1 tbsp extra virgin olive oil and season with black pepper. Place onto a hot barbecue and cook for 3-4 mins then turn carefully with a fish slice and cook for a further 2 mins until lightly charred and soft.

  2. Remove the tomato halves and halloumi from the barbecue and place onto a chopping board. Lightly brush the sourdough with 1-2 tbsp of extra virgin olive oil on both sides and season well. Lightly grill the sourdough slices on the barbecue for 1 min on each side until marked and lightly charred in places.

  3. Cut the tomato and halloumi into chunky pieces and place in a bowl with the garlic, basil and remaining olive oil and gently toss, taking care not to break up the tomato too much.

  4. Serve the topping piled onto the warm toasts.

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