Crispy Halloumi Avocado Toast (Printable)
Golden halloumi atop lemon-mashed avocado on olive-oil-drizzled sourdough, finished with herbs and chili flakes.
# Ingredient List:
→ Bread
01 - 2 large slices sourdough bread or rustic country bread
→ Cheese
02 - 5.3 oz halloumi cheese, sliced into 1/4 inch thick pieces
→ Avocado Topping
03 - 1 large ripe avocado
04 - 1 teaspoon lemon juice
05 - Salt and freshly ground black pepper, to taste
06 - 1 tablespoon extra-virgin olive oil
→ Garnishes
07 - Pinch of crushed red pepper flakes
08 - 1 tablespoon chopped fresh herbs (mint, cilantro, or parsley)
09 - 1 teaspoon toasted sesame seeds or dukkah
10 - Cherry tomatoes, halved (optional)
# Directions:
01 - Toast the bread slices in a toaster or on a grill pan until golden and crisp.
02 - While the bread is toasting, heat a non-stick skillet over medium heat. Add halloumi slices and cook for 2 to 3 minutes on each side until golden and crispy. Remove from heat.
03 - In a bowl, mash the avocado with lemon juice, salt, and black pepper to taste until smooth but slightly chunky.
04 - Drizzle the toasted bread with olive oil. Spread the mashed avocado evenly over each slice.
05 - Top with crispy halloumi slices.
06 - Sprinkle with your chosen garnishes, such as red pepper flakes, fresh herbs, sesame seeds, or serve with cherry tomatoes. Serve immediately while warm.
# Expert Tips:
01 -
- The contrast between crispy halloumi and creamy avocado is so satisfying that you will crave it every weekend.
- It comes together in twenty minutes flat, which means no excuse is needed to treat yourself.
02 -
- Halloumi releases water as it sits, so pat the slices dry with a paper towel before they go into the pan or they will steam instead of crisp.
- Rubbing the warm toast with a cut garlic clove before adding toppings is a small step that completely transforms the flavor profile.
03 -
- Slice halloumi no thicker than half a centimeter because thin pieces crisp up dramatically better than thick ones.
- Use a fork to test avocado ripeness by pressing gently near the stem end, which gives the most accurate reading.