Haloumi and avocado bruschetta

Excite your taste buds with this fresh and delicious haloumi and avocado bruschetta. It makes a brilliant snack, light lunch or dinner or starter to a dinner spread.

  • 15 mins preparation
  • 15 mins cooking
  • Makes 24
  • Print


Haloumi and avocado bruschetta
  • 2 400g loaf afghan bread (or turkish pide)
  • cooking-oil spray
  • 500 gram haloumi cheese
  • 3 medium avocados (750g), mashed coarsely
  • 1 medium red onion (170g), sliced thinly
  • 400 gram cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 2 tablespoon lemon juice
  • 40 gram baby rocket leaves


Haloumi and avocado bruschetta
  • 1
    Preheat oven to 180°C. Line two oven trays with baking paper.
  • 2
    Roughly tear each loaf of bread into 12 pieces; spray both sides with cooking oil.
  • 3
    Place bread on oven trays; bake for 6 minutes or until browned lightly.
  • 4
    Cut haloumi into 24 thin slices; lay between 2 sheets of paper towel for 5 minutes.
  • 5
    Meanwhile, combine avocado, onion, tomato, oil and juice in a medium bowl. Season to taste.
  • 6
    Pan-fry haloumi, in batches, in an oiled large frying pan, for 1 minute each side or until browned.
  • 7
    Top bread with one slice of haloumi, some avocado mixture and a few rocket leaves to serve.


Toast bread 2 hours ahead; store in an airtight container. Combine avocado mixture 1 hour ahead; store in the fridge. Haloumi is best cooked just before serving.