Grilled Halloumi Bruschetta

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Lolita Carrico
Lolita Carrico
A certified nutritionist and self-taught chef with a love for entertaining and experimenting with food, Lolita Carrico created Ketology after struggling for years with her own hormonal changes and weight gain. After having two children, she found that managing her weight and moods became more and more of a struggle. After researching the ketogenic diet thoroughly and understanding the science and nutritional aspects, she began her keto journey in 2018. Within three months, she shed 25 pounds and her mood improved, focus sharpened and her energy was through the roof. Four years later, she has maintained a 65-pound weight loss and has learned to intuitively follow a balanced keto lifestyle without sacrificing a thing!

Bruschetta is the ultimate summer nosh — fresh tomatoes, on top of typically toast — is a flavorful delight. So while planning this weekend’s keto 4th of July BBQ, I really wanted to serve bruschetta as an appetizer that everyone – including the keto folk – could enjoy. So, of course, I turned to halloumi as my toast substitute. If you aren’t familiar with halloumi, you are in for a treat! A salty, sturdy, sheeps milk-based cheese, halloumi has a neutral brine-y taste that also seriously stands up to heat and grilling like no other cheese. I have been serving grilled halloumi for years as an appetizer after being inspired by Nigella Lawson’s halloumi with chilies recipe and it’s become even more of a staple in my kitchen since going keto. I also recently discovered Yanni – which is very similar to Halloumi but made from cow’s milk and has significantly less salt.

Fresh tomatoes also pair perfectly with halloumi – the acid and gently texture balances the salty and firmness of halloumi – they are a pair made in keto heaven! Try this keto bruschetta and let me know what you think!

UPDATE: I am officially obsessed with the Yanni grilling cheese. I used it for my family BBQ and it was INCREDIBLE.

Grilled Halloumi Bruschetta

This keto-friendly way to enjoy a bright, fresh summer bruschetta will become on of your favorite summertime appetizers.
5 from 1 vote
Course Appetizer, bbq, Side Dish
Servings 10
Calories 202 kcal


For the Bruschetta

  • 4 tbsp high quality olive oil
  • 2 cloves garlic sliced
  • 4 roma tomatoes diced
  • 4 tbsp basil sliced
  • 2 tbsp balsamic vinegar
  • 1 tsp pink salt
  • 1/2 tsp crushed red pepper flakes or less, based on taste

For the Grilled Halloumi

  • 16 oz Halloumi or Yanni grilling cheese sliced into 1/4" pieces
  • 2 cloves garlic halved


Prepare Bruschetta

  • Place a skillet over medium-low.
  • Add the olive oil and heat.
  • Add the sliced garlic and cook until just browned. Remove from heat all allow to cool completely.
  • Toss the tomatoes, basil, balsamic vinegar, pink salt and crushed red pepper flakes together in a medium bowl.
  • Add the cooled garlic oil and toss.
  • Let this mixture sit for about 30 minutes.

Grill the Halloumi

  • Place the same skillet you used for the garlic oil over medium heat. You don't need to spray it - any remaining oil from the garlic oil will do.
  • Once hot, add the slices of halloumi and cook for about 3 - 4 minutes on each side until browned.
  • Remove halloumi from skillet and arrange on a plate. Rub one side with halved garlic cloves and discard the garlic.

Assemble Your Bruschetta

  • Spoon the tomato mixture on top of the grilled halloumi and garnish with some additional fresh basil, if desired.


@ketologylife How about some low carb bruschetta to go with your rose for #nationalroseday #lowcarb #learnontiktok ♬ original sound - Lolita @ Ketology


Calories: 202kcalCarbohydrates: 2gProtein: 10gFat: 17gSaturated Fat: 8gSodium: 781mgPotassium: 62mgFiber: 1gSugar: 1gVitamin A: 278IUVitamin C: 4mgCalcium: 460mgIron: 1mg
Keyword bbq, halloumi
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