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.
Course Appetizer, bbq, Side Dish
Keyword bbq, halloumi
Servings 10
Calories 202kcal


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: 202kcal | Carbohydrates: 2g | Protein: 10g | Fat: 17g | Saturated Fat: 8g | Sodium: 781mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 278IU | Vitamin C: 4mg | Calcium: 460mg | Iron: 1mg

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