Pomegranate Halloumi Crostini Recipe
Imagine biting into a crisp, golden crostini topped with pan-fried halloumi cheese, juicy cherry tomatoes, and a burst of tangy pomegranate seeds, all drizzled with a sweet pomegranate molasses — that's the delightful promise of our 5-ingredient pomegranate halloumi crostini recipe.
According to Ksenia Prints of At the Immigrant's Table, this Mediterranean-inspired recipe effortlessly balances simplicity and taste, making it a perfect choice for cooks of all levels. No need for complex techniques or long lists of ingredients; this dish brings together the sweet tanginess of pomegranates and the savory richness of halloumi cheese in a few short steps.
This fusion of flavors and textures creates a mouthwatering experience that's hard to forget. Whether you're planning a casual gathering with friends or just want to treat yourself to a delicious snack, you will thank us once you take the time to craft these delectable pomegranate halloumi crostini. With just a handful of basic ingredients and a straightforward process, you'll have an impressive appetizer ready to impress in no time.
Gather the Ingredients for pomegranate halloumi crostini
To prepare these pomegranate halloumi crostinis, you'll need a handful of essential ingredients. First, grab a fresh baguette, the foundation for your crostini. You can also use thick pita bread in a pinch. You'll also require a pack of halloumi cheese, known for its savory richness when pan-fried. Don't forget the cherry tomatoes, bringing a burst of juiciness to the dish. Pomegranate seeds add a delightful crunch and tangy sweetness. You'll want to have pomegranate molasses on hand to drizzle over the top, infusing the crostini with its unique flavor. Lastly, a touch of fresh oregano crowns the top of the crostini, adding a herbaceous note to our appetizer (you can also use fresh basil).
Prep the Baguette Slices
To make the base for the crostini that's both crispy and flavorful, begin by toasting the baguette. Start by slicing the baguette into thin rounds and brushing them with olive oil. The oil helps in achieving that golden-brown perfection during cooking. Brushing both sides ensures even toasting and a delightful crunch.
We recommend frying the baguette rounds in a pan because it's quicker and aligns with frying the halloumi. However, if you prefer using the oven while your halloumi fries, you may also bake the baguette slices in an oven set to 350 F for 5 minutes to achieve a similar result with a slightly different texture.
Cook the Halloumi
Frying the halloumi cheese is essential to bring out its savory richness and crispiness. Slice the halloumi cheese into ¼-inch thick slices and fry them for 1-2 minutes per side until they're golden and crispy. The frying process adds a delicious contrast to the soft, sweet toppings. The 2-minute per side guideline ensures a golden, crispy exterior without overcooking.
Make the Salsa
Halve the cherry tomatoes to create bite-sized pieces that release their natural juices. Mix them with pomegranate seeds, adding a burst of sweet-tartness and a delightful crunch. Pomegranate molasses elevates the salsa with its deep, sweet, and slightly tangy flavor, providing a glossy finish that complements the other ingredients. Add a few leaves of fresh oregano for a fresh, fragrant note. To balance the flavors, a pinch of salt enhances the natural sweetness of the tomatoes and the molasses, while black pepper adds a subtle kick.
This carefully crafted salsa brings vibrant, tangy, and multi-dimensional flavors, balancing the richness of the halloumi and providing a refreshing contrast of flavors and textures to the crostini.
Assemble and Serve
Assembling the crostini is the final step in creating your crunchy, salty, and tangy appetizer. Placing the fried or toasted baguette rounds on a serving platter, add a slice of fried halloumi, and spoon the cherry-pomegranate salsa on top to create a visually appealing and flavorful appetizer. Top with a fresh leaf or two of oregano.
Serve immediately for the best taste and texture, and be mindful of potential sogginess if storing leftovers. For the best accompaniments, consider serving this as part of a Mediterranean meal alongside other mezze-type dishes like our baked feta appetizer, this refreshing orzo recipe, or a one-pan baked cod.
- 1 baguette
- Olive oil, for brushing
- 1 pack halloumi cheese
- 1 cup cherry tomatoes
- ½ cup pomegranate seeds
- 2 tablespoons pomegranate molasses
- 2 sprigs of fresh oregano or basil
- Salt and pepper
- Slice the baguette into thin rounds. Brush each side of the baguette rounds with olive oil.
- Heat a cast-iron or non-stick pan over medium-high heat. Fry the oiled baguette rounds until they turn golden brown, about 2 minutes per side. Set them aside.
- In the same pan, slice the halloumi cheese into ¼-inch thick slices and fry them for 1-2 minutes per side until they're golden and crispy. Set them aside.
- Halve the cherry tomatoes and mix them with pomegranate seeds, pomegranate molasses, a few leaves of fresh oregano or basil, a pinch of salt, and black pepper in a small bowl.
- Place the fried or toasted baguette rounds on a serving platter, top each with a slice of fried halloumi. Spoon the cherry-pomegranate salsa on top of the halloumi. Finish with a leaf or two of fresh oregano, a touch of extra salt and pepper for flavor.
- Serve your pomegranate halloumi crostini right away. Leftovers will keep in an airtight container in the refrigerator for 2-3 days, but they will get soggier with time.
| Calories per Serving | 302 |
| Total Fat | 5.9 g |
| Saturated Fat | 1.7 g |
| Trans Fat | 0.0 g |
| Cholesterol | 6.3 mg |
| Total Carbohydrates | 53.8 g |
| Dietary Fiber | 3.6 g |
| Total Sugars | 15.5 g |
| Sodium | 539.4 mg |
| Protein | 10.0 g |
