It’s all in the details. Bruschetta is one of those things that is easy to make, but often falls short of impressive. Either the bread is hard, the cheese is bland, or the tomatoes just aren’t that tasty. Straying from tradition, this recipe is shockingly delectable. I kid you not… people’s eyes will roll. With the rich butter and salty halloumi, contrasted by the juicy tomatoes and fresh basil, each bite is followed by a crescendo of flavour. Here’s why…
#1: Halloumi. I use to make bruschetta with fresh mozzarella, and it was never particularly noteworthy. It wasn’t until a friend requested that I post a recipe with halloumi, that I thought to bench tradition and go for something new. Halloumi has a high melting point, making it ideal for frying. Its rubbery texture keeps its structure when heated, lending itself nicely to the transition from soft to crispy. It’s less salty than feta but saltier than most other cheeses, so it doesn’t get lost when buried under a blanket of tomatoes. It also acts as a barrier between the tomatoes and the crust, which keeps the bread from getting soggy.
#2: Garden tomatoes. The difference between a ripe tomato, fresh off the vine, and a pale supermarket tomato, is undeniable. If anything proves the delectable beauty of garden to table eating, it’s the tomato. Bruschetta is basically a celebration of tomatoes, so it’s important to do them justice. If I don’t have access to good tomatoes, I won’t make bruschetta.
#3: BUTTER. It’s important to pan-fry the bread in order to keep it from drying out. I like my bread crispy on the outside and soft on the inside. The trick is to use butter, not oil. Period. And don’t hesitate to add more. It’ll only make it butter. I mean better 😉
Bruschetta with Fried Halloumi
Ingredients
- 1 Baguette, sliced diagonally into eight 1” pieces
- 125 g Halloumi, sliced into 1/4” pieces
- 2 Cups Garden Tomatoes, chopped and strained
- 1 Shallot, chopped
- 2-3 Tbsp Basil, ripped
- 2 Tbsp, Olive Oil
- 2-3 Tbsp Unsalted Butter
- Oil, for frying
- Maldon Salt, to finish
Instructions
- NOTE: In most cases, I prefer a cast iron skillet, but this recipe will yield better results with a non-stick. Nonetheless, a cast iron will do the trick.
- In a bowl, combine tomatoes, shallot, basil, olive oil, and salt to taste. Set aside.
- Place the pan over medium heat. Once the pan is hot, add 1 generous tbsp of butter. If necessary, lower the heat to avoid burning. Swirl the butter around, allowing it to melt, and quickly add the first 4 pieces of bread. Using tongs, rub each piece into the butter allowing it to adequately soak in. Watch carefully and flip the bread once it begins to turn golden brown. If necessary, once flipped, add additional butter to ensure the second side is well-coated. When finished, remove each slice of bread, wipe the pan clean, and repeat with the second batch.
- Clean the pan, and return it to medium heat. Once hot, add a small amount of oil to coat the base. If there is not enough room, do the cheese in two batches. Carefully add each slice of cheese to the hot pan. Because the cheese is stiff, you want to avoid allowing it to crack. As it heats on the pan, it will become more pliable. Watch closely and, using tongs, carefully flip the cheese once it begins to form golden brown spots, similar to a pancake. Repeat on second side.
- Once the cheese is finished, removed from pan, and place over each slice of bread. Finish by topping with tomato mixture, and serve.
- Enjoy!
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