Halloumi Cheese with Lemon
I’ve been making this appetizer for years. It’s really good before a Greek meal or as part of the Maze platter.
Halloumi Cheese with Lemon
Adapted from Epicurious.com – Gourmet June 2007. Halloumi cheese has a high melting point so it’s great for grilling or broiling. The outside gets beautifully brown and when you bite into it, it squeaks.
Ingredients
- 250 gram package Haloumi Cheese
Dressing:
- 2 TBSP lemon juice
- 1/4 tsp. minced garlic
- 1/2 tsp. salt
- 1/4 cup olive oil
- 1 tsp. dried dill
- 1 baguette
- 1 lemon for garnish
- Parsley for garnish
Instructions
- Whisk dressing ingredients and set aside.
- Slice baguette and keep in large zip lock bag until ready to toast.
- Slice Halloumi in 6 slices and then cut in half. Place cut cheese in a flat dish and drizzle 2 TBSP dressing over all pieces. This can rest for an hour if you want to prep before.
- Remove cheese to a grill grate and place on hot barbeque or under the broiler. If putting under the broiler, place grill grate over a cooking sheet to catch any liquid. Cook cheese on both sides until brown.
- Just before cheese is done cook crostini under the broiler or on the barbeque.
- Serve Halloumi with lemon wedges, crostini and remaining dressing. Let everyone drizzle a little dressing on crostini and top with cheese.
Notes
Ditto to the wine pairings for Saganaki and Halloumi!
A Sparkling or an off-dry Riesling is the match here as well.
We’ve paired:
- Ferrari Brut ($40.00) France
- Freixenet Cordon Negro Brut ($21.00) Spain