White Bean, Halloumi and Roasted Tomato Toast

Looking to up your breakfast or brunch game? Chef Renee Lavellee has you covered with this elevated white bean, halloumi, and roasted tomato toast. It’s dressed to impress.

Blogger Partner: Chef Renee Lavallee

Renée was born and raised in Shawville, Quebec and now calls Nova Scotia home. After a brief hiatus to raise her family, Renée jumped back into the ring to open The Canteen. An ardent supporter of local farmers, fishers and various other types of food producers, Renée has a long list of professional accolades and has been the spokesperson for a number of culinary brands and organizations.

Prep Time:
15 mins
Cook Time:
Total Time:
2 servings


  • 1 pint grape tomatoes
  • 3 cloves of garlic
  • 1 tbsp olive oil
  • 2 slices thick cut sour dough
  • 2 cups canned white kidney beans, drained, and rinsed (540 mL can)
  • 1/2 cup chopped flat leaf parsley
  • 1 lemon, zested
  • Salt and pepper, to taste
  • 1 package (200 g) halloumi, sliced into 6


White Bean, Halloumi and Roasted Tomato Toast

  1. Preheat oven to 425F.
  2. Place tomatoes and garlic in an oven safe pan and drizzle with olive oil. Roast in preheated oven for 10-15 minutes. Pull out and set aside.
  3. Toast sourdough in a toaster, or for added flavour butter both sides of the bread and place in a skillet; toasting on both sides until golden brown.
  4. Place beans in a bowl and add half of the roasted tomatoes, garlic, and parsley, mashing gently with a fork.
  5. Add lemon zest to bean mixture and check for seasoning.
  6. Sear halloumi in a hot pan until golden on each side.


  1. Place toasted bread on a plate and top with seared halloumi, beans, and tomato mixture, and remaining roasted tomatoes.
  2. Finish with some of the oil from the roasted tomatoes.



Nutrients per serving (1/2 of recipe): 684 Calories, 31 g Fat, 14 g Saturated Fat, 79 mg Cholesterol, 63 g Carbohydrate, 14.5 g Fibre, 8 g Sugars, 40 g Protein, 835 mg Sodium, 1322 mg Potassium, 6.5 mg Iron

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