Black olive pesto, cherry tomato and halloumi toast

This black olive pesto toast will be your new lunch obsession!

The Deets

Enter my latest lunch obsession: Black Olive Pesto, Cherry Tomato, and Halloumi Toast. Seriously, it’s like a flavor explosion in your mouth, and it’s so easy to whip up. First up, let’s talk about that black olive pesto. I’ve been playing around with this stuff for a while now – slathering it on flatbreads, tossing it with pasta – but spreading it on toast? Game-changer. The salty tang of the olives, the freshness of the basil, and just a hint of garlic… it’s like a party for your taste buds. I chose a Francese Bread Loaf for the base. Now, onto the toppings. Picture juicy cherry tomatoes, bursting with sweetness, piled high on top of that pesto-covered toast. And then, the pièce de résistance: grilled halloumi. That golden, squeaky cheese is just begging to be paired with the pesto and tomatoes. It’s creamy, it’s salty, and it’s downright delicious. But hey, feel free to get creative with it. Throw on some peppery arugula for a little green goodness, or maybe sprinkle on some toasted pine nuts for extra crunch. The beauty of this black olive pesto toast is that you can totally make it your own. So, next time you’re in need of a quick and tasty lunch, give this Black Olive Pesto, Cherry Tomato, and Halloumi Toast a try. Trust me, your taste buds will thank you. If you enjoyed this, be sure to check out my other recipes!

Black olive pesto, cherry tomato and halloumi toast

Print Recipe

Ingredients

  • Bread of choice (this is a Frances pan loaf from Whole Foods)
  • Olive oil
  • salt/pepper
  • Halloumi
  • Cherry tomatoes

The black olive pesto:

  • 1 can of black olives
  • 3/4 cup olive oil
  • 2 garlic cloves
  • 1/2 cup parm cheese
  • salt/pepper
  • 1/4 cup pine nuts

Instructions

  • Make the pesto. In a food processor, pulse garlic and pine nuts. Add in olives, parm and olive oil. Season with salt and pepper. Taste and adjust accordingly.
  • Slice halloumi and add to pan on medium heat. Once cheese gets nicely golden, flip and repeat. You don’t need to add any oil to the pan!
  • Coat bread in olive oil and cook in a pan for about 2-3 min per side.
  • Spread pesto on toast with halloumi slices and tomatoes. Season with red pepper flakes if you want some spice. Enjoy!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.