White Wine Mushroom Bruschetta with Halloumi

Prep Time5 mins
Active Time35 mins
Course: Appetizer
Yield: 4 servings


  • 1 tbsp olive oil
  • 3/4 lb mushrooms diced
  • 2 cloves garlic minced
  • 1/2 lb halloumi cut into 1/2” slices (an imported cheese from Cyprus)
  • Small baguette cut into 9 to 10 slices
  • 1/2 cup Somerset Ridge Chardonel
  • 1/4 cup half and half
  • 3 tbsp fresh parsley chopped
  • Salt
  • Black pepper


  • Heat the olive oil in a frying pan, and add the mushrooms and garlic.
  • Cook over a fairly low heat for 5 minutes, until the mushrooms are soft.
  • Then add the Chardonel wine, and bring to a gentle simmer.
  • Cook for a further 5 minutes, until there isn't too much excess liquid left over.
  • White the mushrooms are cooking, put the slices of halloumi in a single layer in a different, dry frying pan, and place over a medium heat.
  • Cook for around 5 minutes - the halloumi will release some liquid, and once this liquid has cooked off, the cheese will begin to brown.
  • When the underside is nice and golden, flip the halloumi slices over and repeat with the other side.
    (note: this side will cook a lot more quickly than the first side!).
  • Place the baguette slices on a baking tray and grill (broil) for a couple of minutes each side, until golden brown and crispy.
  • When the white wine has cooked right down, add the cream, and cook for a couple more minutes until the sauce is thick.
  • Add the fresh parsley, and season with a touch of salt and plenty of black pepper.
  • To plate the bruschetta, add a slice of halloumi to each piece of baguette, and top with the mushroom mixture and extra fresh parsley.
  • Serve immediately.