Grilled Halloumi Crostini with Mango-Apricot Puree

The folks at Locus Restaurant and Lounge adapted their menu’s Grilled Halloumi Crostini into this recipe you can make at home—sure to please as an afternoon snack or starter at your next patio party.

  • By Locus Restaurant and Lounge
  • June 14, 2016
Image Author: Locus Restaurant and Lounge


    Grilled Halloumi

    Halloumi cheese 225g (1 pkg)

    Mango-Apricot Puree 

    1 cup fresh or frozen mango (medium cubes)

    1 cup dried apricots

    1 tbsp honey

    1 tbsp sugar

    1 1/2 cups rice wine vinegar

    1 tsp minced fine fresh ginger

    1 lime, squeeze juice

    Summer Berry Compote

    1 piece, watermelon (mini) cut into 1-inch medium-sized cubes

    1 package strawberries, cut in 4 pieces each

    1 piece (prepared) pomegranates (optional)

    1 piece lime (zest and juice)

    1 bunch of mint leaves, chopped

    2 tbsp sugar


    Grilled Halloumi 

    Set your BBQ or portable grill at a very high heat and oil the grill very liberally to avoid sticking. Open the package of halloumi and drain any liquid inside patting dry with a paper towel.

    Cut the halloumi 1-inch thick across with a sharp chef’s knife. Set aside and lay out all portions for grilling.

    Place the halloumi on the grill for a about 15 seconds at a time and then carefully remove off the grill with a metal flipper and set aside.

    Mango-Apricot Puree 

    In a small pot add lime juice and rice wine vinegar.

    Bring to low heat and add sugar until dissolved.

    Add mangos and apricots to the mixture. Add the ginger and let cool for 1.5 hours.

    Add the honey and then puree until smooth.

    Summer Berry Compote

    Combine all ingredients together in a mixing bowl—this can be saved for up to 3 days fresh.

    Putting it all together

    Cut the baguette into crostinis on a slight angle and place on a sheet tray. Take the grilled halloumi portions and place with grilled side up onto the crostini. Heat in the oven until the halloumi is slightly browning and a little soft. The bread (crostinis) should also be soft and not totally crunchy or hard.

    Place the halloumi crostinis on a plate or a platter. Glaze the halloumi with a liberal amount of the mango apricot puree. Use a brush, spoon, knife or if you have one in your kitchen use a squeeze bottle.

    Spoon portions of the summer berry compote on the halloumi and around to add some colour, sweetness and freshness to the dish.

    Drizzle a small amount of olive oil and a little kosher salt with some fresh cracked black pepper. Add a sprinkle of pumpkin seeds or sunflower seeds you can find in the dry good section of your local grocery store.

    Sign up for our Newsletter

    Get your Western Living fix delivered straight to your inbox three times a week, packed with editors’ picks, designer tips and inspiring recipes.