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Any excuse to eat Halloumi for breakfast-or for a snack-I’m all there.
Again, here I am maybe pushing people’s willingness to accept toast as a sandwich for sandwich week, but the French have their tartines…and if the French can pull it off, then this wannabe Francophile’s going to try as well.
Halloumi is a Cypriot cheese, traditionally combining goat and sheep’s milk, to make a semi-hard cheese; cow’s milk has been added more recently to reduce costs, but if you can find a goat/sheep variety only, all the better! Especially for those who are dairy-sensitive. It’s a salty brined cheese-you’ll often find it vacuum-packed with a little brine mixed with herbs and spices-similar to mozzarella in flavor, but much more interesting. It can be fried, grilled or pan-seared without melting and forms a beautiful golden-brown crust. It makes a wonderful complement to the crisp bread and creamy avocado in this toast.
It’s super filling, even though it’s meat-free. The perfect breakfast for vegetarians and meat-eaters alike because you don’t feel like you’re missing out…and you still get CHEESE. Lots and lots of cheese. I could eat this for-two serving all by myself, but shh don’t tell anyone. You are the master of your own kitchen.
Avocado Halloumi Toast with Tomatoes
- Yield: 2 servings 1x
Description
A hearty, filling vegetarian breakfast or snack! Seared Halloumi atop toasted bread, mashed avocado and ripe tomatoes make a quick & easy recipe for any time of day.
Ingredients
- Two thick (about 1/2-inch) slices rustic bread
- 1 ripe avocado, pitted, peeled and cubed
- Juice of 1/2 lemon
- Kosher salt and freshly ground black pepper
- Olive oil, as needed
- One 8-ounce log of Halloumi cheese, cut into four 1/2-inch-thick slices (you may have some left over for snacking)
- 1 to 2 small heirloom tomatoes, cut into 1/2-inch-thick slices
Instructions
- Preheat the broiler on high. Drizzle both sides of the bread with olive oil and season with salt and pepper. Lightly toast on both sides until very light golden brown.
- Combine the avocado and lemon juice in small mixing bowl and mash to combine. Season to taste with salt and pepper.
- Preheat a large nonstick skillet over medium-high heat. Once hot, add a little olive oil; sear the halloumi until golden-brown in places, about 2 minutes per side. Remove from the heat.
- Spread the mashed avocado between both slices of bread. Top with the tomato slices and seared halloumi.
Notes
Inspiration: Avocado Halloumi Toast from What’s Gaby Cooking by Gaby Dalkin
- Category: Breakfast, Snacks, Cheese, Vegetarian
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