Go Back
–+ servings
Toasted sourdough topped with golden halloumi, cherry tomatoes, red onion, and fresh basil, drizzled with caramelised balsamic.

Haloumi Bruschetta – A Café Favourite for Brunch

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4 servings
This haloumi bruschetta recipe was a customer favourite at my café — and once you try it, you'll see why! Toasted sourdough is rubbed with garlic and topped with golden, pan-fried halloumi, sweet cherry tomatoes, red onion, and basil. A drizzle of caramelised balsamic finishes it perfectly. It’s a quick, delicious recipe perfect for brunch, lunch, or light dinners.
Print Recipe

Ingredients
 

  • 250 g haloumi sliced into thick pieces
  • Olive oil for drizzling and frying
  • 2 cloves garlic peeled
  • 4 slices sourdough bread
  • 200 g cherry or grape tomatoes halved
  • ½ red onion thinly sliced
  • Fresh basil chiffonade (thinly sliced)
  • Caramelised balsamic glaze to drizzle
  • Salt and pepper to taste (optional)

Instructions
 

Prep Ingredients:

  • Slice tomatoes in half.
  • Thinly slice the red onion.
  • Peel the garlic cloves.
  • Slice the haloumi and pat dry.
  • Chiffonade the basil (thinly slice the leaves).
  • Slice sourdough on the diagonal.

Warm the Pans:

  • Heat two fry pans — one for the bread, one for the haloumi.
  • Cook the Haloumi:
  • Drizzle olive oil into the pan.
  • Cook haloumi over medium-low heat, turning occasionally, until golden brown (about 5–8 minutes).

Toast the Bread:

  • Drizzle one side of each sourdough slice with olive oil.
  • Place bread oil-side down in the second pan. Drizzle the other side with oil.
  • Toast until golden on both sides, turning as needed.

Rub with Garlic:

  • Once toasted, rub garlic cloves onto the hot bread. The garlic will melt into the surface.

Assemble the Bruschetta:

  • Place haloumi slices on each piece of toast.
  • Top with halved tomatoes and red onion.
  • Drizzle generously with caramelised balsamic glaze.
  • Finish with fresh basil.
  • Serve Immediately:
  • Enjoy warm as a satisfying brunch or light meal.

Video

Notes

  • Make sure to use caramelised balsamic glaze, not regular balsamic vinegar. It adds the right sweetness and texture.
  • If your pan runs hot, reduce the heat to avoid burning the haloumi.
  • This dish is best enjoyed fresh, but the components can be prepped ahead for quick assembly.
  • Toast the bread in a pan for a richer flavour, but a toaster works in a pinch.
  • Additions like smashed avocado or a fried egg can turn this into a heartier meal.