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Avocado Halloumi Toast with Tomatoes

Amanda

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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.

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Avocado Halloumi Toast with Tomatoes

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  • Author: Amanda
  • Yield: 2 servings 1x
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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

Scale
  • 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

  1. 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.
  2. Combine the avocado and lemon juice in small mixing bowl and mash to combine.  Season to taste with salt and pepper.
  3. 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.
  4. 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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