Ingredients
- 2 avocados
- 4 thick slices of bread preferably multigrain, sourdough, or Kalamata olive bread
- 8 oz halloumi cut into 8 slices
- 2 large roasted peppers store-bought or homemade
- 3 tbsp extra-virgin olive oil 2 tbsp for the bread, 1 tbsp for the halloumi
- 1 cup arugula rocket
- a pinch of kosher salt or sea salt flakes
- a pinch of freshly ground black pepper
- a drizzle of balsamic glaze optional
Instructions
- Toast/grill bread. Brush the bread with 2 tbsp of olive oil total (using a pastry brush or simply drizzling the olive oil on the bread). Then grill/toast the bread in a skillet, cast iron pan, or grill pan for about 2 minutes on each side over medium-high heat until lightly browned and toasted.
- Pan-fry or grill the halloumi. To a skillet or a grill, add 1 tbsp of olive oil and the halloumi slices and pan fry/grill for about 2 minutes on each side on medium heat until golden.
- Get the assembly board ready: avocados, grilled/toasted bread, pan-fried/grilled halloumi, roasted peppers, arugula (rocket), salt& pepper, and optionally, the balsamic glaze.
- Put the avocado toast together. Mash the avocado and season with salt and pepper. Add half a roasted pepper to each slice of bread. Then, add two halloumi slices. Top with arugula and a pinch of salt and pepper. Optionally, top with some balsamic glaze.
Notes
Balsamic Glaze – a drizzle of balsamic glaze is optional. The toast is delicious without it but the glaze enhances the flavors even further. Another delicious pairing (instead of the glaze) would be fresh basil pesto that complements the flavors here very well.