• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

    Left menu area

    Gourmande in the Kitchen

    A collection of whole food, seasonal recipes

    Right menu area

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • Home
  • Start Here
  • Recipes
  • Contact
  • Work with Me

September 14, 2016

Halloumi Sweet Potato Toasts (Tartines)

Home » Recipes » Courses/Meal » Snacks » Halloumi Sweet Potato Toasts (Tartines)

These arugula and fried halloumi topped sweet potato toasts (tartines) make a terrific lunch or fun and unexpected appetizer. 

Halloumi Sweet Potato Toasts (Tartines) on Plate

As you may have noticed by now I’m a bit partial to mixing sweet and savory flavors; the combination adds such a wonderful depth of flavor to dishes.  A touch of honey mellows out a fiery dish, or a sprinkle of cheese enhances the sweetness of fruit.

These sweet potato toasts (tartines) are yet another example of how sweet and savory just make my taste buds sing; each bite is loaded with sweet, peppery, nutty and salty flavors.

Halloumi Sweet Potato Toasts (Tartines) on Wood Board

Here the sweetness comes not from honey or fruit but sweet potatoes.  I’ve taken inspiration from the sweet potato toast craze going on at the moment and sliced them up lengthwise to create the base of the tartines.

You just brush the slices with a light coating of oil and a sprinkle of salt and place them directly on the oven rack to “toast” until they are tender on the inside, and beginning to brown on the outside.  The slices are surprisingly sturdy and make a nice base for all kinds of toppings.  I’ve topped my tartines with a rich and nutty basil pistachio spread, peppery wild arugula and slices of warm and salty halloumi cheese.

Halloumi Sweet Potato Toasts Side View

The basil pistachio spread couldn’t be easier to make either, just throw a handful of basil and pistachios along with a pinch of salt and a good glug of olive oil into the food processor and pulse.  A squeeze of lemon juice at the end gives the mixture just a bit of brightness.

Chewy slices of halloumi are the perfect salty finish.  If you’ve never had halloumi before it’s a wonderful sheep’s milk cheese with the same salty appeal of feta but that’s firm enough for grilling or frying.

Looks like sweet potatoes might just give avocados a run for their money in the toast war…

Serves 2-4

Sweet Potato Halloumi Tartines (Toasts)

Sylvie Shirazi

These arugula and halloumi topped sweet potato toasts (tartines) make a terrific lunch or fun and unexpected appetizer. 

20 minPrep Time

20 minCook Time

40 minTotal Time

Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

  • 2 medium sweet potatoes; cut lengthwise into 1 inch thick slices
  • 2 Tablespoons/30ml extra-virgin olive oil, plus more for brushing and frying
  • ¼ cup fresh basil leaves, packed
  • ¼ cup/28g raw pistachios, plus more serving
  • ¼ teaspoon sea salt, plus more for baking
  • 1 teaspoon/5ml fresh lemon juice
  • 2 oz/57g wild arugula
  • 4oz/113g halloumi cheese, sliced and pat dry

Instructions

  1. Preheat oven to 400 degrees F. Brush sweet potato slices on both sides very lightly with oil and season with a pinch of sea salt. Place directly on oven rack to bake, turning once until browned and tender, 15-20 minutes total. Remove from oven and set aside until cool enough to handle.
  2. In the meantime in a mini food processor purée olive oil and basil with pistachios, salt and lemon juice until just blended.
  3. In a large bowl toss the arugula with ½ the basil pistachio oil. Set aside.
  4. Heat a thin layer of olive oil in a medium skillet over medium heat. Add the slices of halloumi and cook until the cheese turns a light, golden-brown, (about 1 minute each side). (Slice diagonally to make triangles if desired.)
  5. Spread the remaining basil pistachio oil on the baked sweet potato slices and top with arugula and warm halloumi slices. Season with salt and pepper if desired and top with extra chopped pistachios. Serve immediately.

Tags

Diet
vegetarian
lacto vegetarian
pescetarian
Paleo
Allergy
gluten free
egg free
soy free
wheat free
seafood free
sulfite free
sesame free
mustard free
Courses
Appetizer
Snack

Nutrition

Calories

522 cal

Fat

37 g

Carbs

32 g

Protein

18 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
ESHA Logo
7.8.1.2
241
https://gourmandeinthekitchen.com/sweet-potato-halloumi-tartines/
gourmandeinthekitchen.com

(Disclosure: This post contains affiliate links. Find out what that means for you here.)

RECOMMENDED ITEMS FOR THIS RECIPE

See what I recommend for this recipe.

Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.

Filed Under: Courses/Meal, Diets, Fall, Gluten-Free, Grain-Free, Mains, Recipes, Season, Snacks Tagged With: arugula, basil, pistachios, sweet potatoes, tartine

SUBSCRIBE TO THE NEWSLETTER

Never miss a recipe again, get the latest recipes sent directly to your inbox!

Reader Interactions


Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe: ☆☆☆☆☆

  1. Iva@culinary postcards says

    September 16, 2016 at 12:39 pm

    This is such an awesome idea! Creating new meals with merely changing shapes of known foods - love it!
    Reply
  2. Megan says

    September 15, 2016 at 3:03 pm

    That looks so fresh and delicious! I love using sweet potatoes in lots of applications!
    Reply
  3. allie says

    September 15, 2016 at 9:09 am

    Sylvie - these toasts are amazing. I love the sweet potato paired with the halloumi and pesto. Such a treat!
    Reply
  4. Maria says

    September 14, 2016 at 1:39 pm

    Literally my favorite cheese and vegetable! So awesome!
    Reply
  5. Heather Kinnaird says

    September 14, 2016 at 8:01 am

    wow, this sounds absolutely delicious, i need to try toasting my sweet potatoes
    Reply
  6. Kristen says

    September 14, 2016 at 6:29 am

    So genius! I do not even have words to express how excited I am to try this!! LOVE!~
    Reply
  7. Taste of France says

    September 14, 2016 at 1:02 am

    So sweet potatoes are the new kale and cauliflower? Maybe people will learn to eat them without marshmallows and brown sugar. That's a great idea to use sliced sweet potato as the base for "tartines." Pretty, practical, nutritious.
    Reply
  8. Rosa says

    September 14, 2016 at 12:27 am

    They look so good! What a great idea and tasty combination. Cheers, Roaa
    Reply

Primary Sidebar

Fast, Fresh, Feel Good Food

Here you'll find fresh, feel good food made fast with recipes that don’t skimp on satisfaction. Everything you see is free from gluten and processed ingredients with many paleo, vegan, raw and allergy-friendly options as well.

Get Started Here...

Search for Recipes...

As Seen On…

POPULAR NOW

How to Make Fresh Mint Tea
Chocolate Gelato
Ginger, Turmeric Spiced Spring Carrot Soup Recipe
Brown Derby Grapefruit Cocktail
Homemade Skin Cream | Healthy Homemade Series Part 1
10 Ways to Use Frozen Berries

FIND RECIPES

SEARCH BY TYPE

COPYRIGHT – PRIVACY POLICY – DISCLOSURES

Copyright/Terms of Use

Privacy Policy

Disclosures

Copyright © 2021 Gourmande In The Kitchen · Implemented by WPopt

logo
  • Home
  • Start Here
  • Recipes
  • Contact
  • Work with Me