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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.
Print Recipe
Course Appetizer
Cuisine Greek

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
Keyword Dill, Extra Virgin Olive Oil, Garlic, Hallmoui Cheese, Lemon