Roast tomato and halloumi bruschetta recipe

Name: Roast tomato and halloumi bruschetta
Yield: Serves 2
Ingredients: 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

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

Shop your ingredients

Tesco Tomatoes On The Vine 500G
2 vine tomatoes, halved
£1.50
£3.00/kg
Tesco Halloumi 225G
Aldi Price Match
225g lighter halloumi, sliced into 4 thick slices
£1.99
£8.84/kg
Tesco Sourdough Bloomer 400G
2 slices wholemeal sourdough
£2.10
£5.25/kg
Tesco Extra Virgin Olive Oil 250Ml
4 tbsp extra virgin olive oil
£3.40
£13.60/litre
Tesco Garlic 4 Pack
Aldi Price Match
1 clove garlic, peeled and roughly chopped
£0.87
£0.22/each
Tesco Fresh Cut Basil 30G
Aldi Price Match
2 tbsp fresh basil, roughly chopped
£0.50
£16.67/kg

Method

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.
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.
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.
Serve the topping piled onto the warm toasts.