I know that the second September hits, it's like a switch flips on the internet and automatically fall foods replace summer and that's that. My feed is full of sweet potatoes, brussels sprouts, and even I posted a butternut squash recipe last week (but fully admitted it was only because I was sick and happened to have one from a past shoot.) However, I'm here to tell you, don't rule out tomato season yet. Seriously, don't do it. Especially if you stumble upon dry-farmed tomatoes.
I had, up until last year, never even heard of dry-farmed tomatoes which makes sense because I hail from the midwest where on a typical year, it rains during the summer. Dry farming, however, works well in my new home state of California as rain doesn't happen during the summer (seriously, it's sunny and warm the entire time.) The Kitchn has a good explanation on dry farming but here's what you really need to know: the flavor is amazing, almost like tomato concentrate.
I snapped these up at the store just recently (they typically appear in August) and while I didn't have a particular recipe in mind, I knew I wanted the tomatoes to be raw. This toast has been lunch quite a bit recently. Salty (hot) cheese, crusty bread, and fresh tomatoes is such a wonderful summer lunch (even in September!)
PrintFried Halloumi Toast with Dry-Farmed Tomato Bruschetta
- Yield: 1-2 1x
Ingredients
- Tomatoes
- 1-2 dry-farmed tomatoes (or regular would work too)
- 2 tablespoons almond slices
- 1 tablespoon fresh minced basil
- Drizzle of olive oil
- Drizzle of Balsamic vinegar
- Pinch black pepper
- Toast
- 1 piece whole wheat sourdough bread
- 1 clove garlic
- Olive oil, for brushing
- Halloumi
- 3-4 ¼" slices halloumi
- 1 teaspoon olive oil
Instructions
- Dice tomatoes. In a small bowl, toss together tomatoes with almonds, basil, and a drizzle of olive oil and balsamic vinegar. Sprinkle in black pepper and stir together. Taste and adjust flavors as desired.
- Preheat broiler. Cut garlic in half and rub one side of bread with cut side. Brush with olive oil. Place until broiler until bread has toasted, roughly 60 seconds (but watch closely.)
- Heat a small pan over medium-low heat. Brush with 1 teaspoon olive oil and add halloumi. Fry until each side is golden brown, 3-4 minutes.
- Assemble toast by laying halloumi on top and scooping tomato mixture over the fried cheese.
Rachel from Rose Tinted Home says
I'm not going to lie I had to google "halloumi" to figure out what it was. But now that I have that knowledge I plan to go straight to Fresh Market here in Savannah to track some down. This looks fresh and indulgent! Thank you for sharing!
xo Rachel
★★★★
Ksenia @ At the Immigrant's Table says
I have never heard of dry farming, but I now consider myself enlightened. Also, fried haloumi with tomatoes happens to be one of my favourite combinations, ever (there is just something about the springiness of haloumi and the juiciness of ripe tomatoes), so I'm going to have to give this a try before the last of the summer's offerings dry up.
Katrina @ Warm Vanilla Sugar says
Loving the looks of this! So yummy! Plus, the more halloumi in my diet, the better!
Liz @ Floating Kitchen says
Ooohhh I love halloumi. I've never had a dry farmed tomato, although I've heard of them. I'm so curious to see what they taste like. I'm going to be on the look out for them!
Eileen says
You have to love salty, springy, squeaky cheese on toast! So good,
Also, it's crazy how we in CA have to actively tell people that it doesn't rain. You guys, it's not just that it's summer, there is a DROUGHT. It's a very good thing tomatoes grow well without too much water once you really establish them!
Sarah @ SnixyKitchen says
I 100% agree - it's not yet time to rule out tomatoes (especially here in California!). The Early Girl tomatoes at my market are still so ripe and juicy. Looking forward to trying this fried halloumi toast with them! xo.
Katie @ Whole Nourishment says
I just realized it's almost October and tomatoes are still really good here too! It's hard to beat tomatoes, balsamic, and basil - I love this take on an open-faced sandwich.
Amy @ Parsley In My Teeth says
Salty cheese with tomatoes on crusty bread - it's hard to think of anything better! Yummmmy!
Alanna says
I'm so with you on all counts, Erin! I'm just as excited about fall as the next blogger, but I'm still lapping up the late summer produce, including and especially tomatoes. The dry farmed ones are seriously like crack. Omg halloumi bruschetta, yes please. This is genius.
Laura (Blogging Over Thyme) says
I've been meaning to make something with halloumi for far too long! This is inspiring me to grab a block of it at the store next time. And fascinated to learn more about dry-farming, I wasn't familiar with that, but it makes so much sense.
Whitney @ The Newlywed Chefs says
I love the simplicity that makes this recipe fabulous. Thank you!
genevieve @ gratitude & greens says
I'm so sad that tomatoes are going out of season. I've never heard of dry farming but am going to look it up now! Fried halloumi toast sounds lovely for when I'm feeling lazy.
Allyson says
Yum! love Halloumi, and I'm going to cry when I can't find anymore tomatoes this year!
gretchen | kumquat says
what a perfect lunch! i can almost taste it. and thanks for the little lesson on dry-farming.... i never knew.
Karen - 2Teaspoons says
I've never heard of dry farmed tomatoes before, but they sound great! I know that wines develop fantastic flavors when the landscape is dry and the roots have to work harder for water. Maybe the concentrated tomato flavor is related to the same effect, but either way they sound delicious 🙂
Laura @ Laura's Culinary Adventures says
I am not ready for tomatoes to be out of season either! This toast looks amazing! I need to find some halloumi!
Bec says
Ummm... yes please. Just delicious!
Kelsey says
Oy. This looks incredible. Yesterday was the first day I was at the market and the heirloom display was dismantled. My heart broke a little knowing that we've truly come to the end of the tomato line here in CO. I canned my garden tomatoes this summer though, so THIS recipe MUST happen no matter. Really looking forward to seeing you at the end of the month. It's been a while. I took a bit of an internet sabbatical over the past few (er, more than a few) months and regret that I've fallen out of touch a bit. Hope you are more than well.
xo
Isaac says
The recipe is just amazing and simple.
Brian Rascoe says
Halloumi can be pretty pricey, but completely worth it. I prefer to use queso freiri, or make my own herbed paneer cheese. I have yet to try this out on toast, because I like my bread with melty cheese. I will usually pair halloumi, queso freiri, or other grilling/frying cheese with scratch made tortillas, and a red cabbage vinaigrette slaw or other ingredients with a good texture.
Gsny says
Easy and tasty!
★★★★★