Everyone’s heard of grilled cheese, right? Cheese, sandwiched between two slices of bread and pan toasted with a little butter until the bread is golden-brown and the cheese is melted – grilled cheese. But have you had cheese that is grilled? That’s right, cheese straight on the grill or in a hot pan that doesn’t turn into a gooey mess. I’m talking about Halloumi. A Cypriot semi-hard cheese that is brined and made of a mixture of goat’s and sheep’s milk – it’s high melting point makes it ideal for grilling or frying. If you’ve never tasted it before, it’s as though mozzarella and feta had an incredible baby. A bit elastic like mozzarella with the salty taste of feta. Of course, throwing it on the grill adds an entirely new and wonderful dimension of flavor – one that complements perfectly.
I remember the first time I had Halloumi. It was at a Greek restaurant in D.C., and it was served on toasted bread and topped with apricot preserves and garnished with freshly chopped mint. One bite, and I was hooked. This… was the epitome of grilled cheese! Crispy bread topped with the grilled and salty goodness from the cheese, sweetness from the preserves, and a pop of brightness from the mint – it… was… incredible! And… you can make this amazing appetizer (or hell, why not make it an entire meal), in about 10 minutes!
Halloumi can be found in just about any neighborhood with a large Greek population and at most international markets for a reasonable price. If you don’t have one of those stores available to you, I’ve often found it at speciality cheese shops or at one of those large nationwide organic/gourmet food marts, for a bit more in cost, but totally worth the splurge!
- 6 1/2-inch slices of ciabatta or other crusty bread
- extra virgin olive oil
- 1 garlic clove
- 8 ounces Halloumi cheese, sliced into 1/4-inch thick pieces, lengthwise
- 3/4 cup apricot preserves
- small bunch of fresh mint, roughly chopped
- Heat a grill pan or other heavy-bottomed pan over medium-high heat. Brush both sides of the slices of bread with olive oil and toast in the pan until golden-brown and slightly crisp. Remove from the pan and lightly rub both sides with garlic (not too much, raw garlic has a very strong taste). Set aside.
- Oil the pan liberally, add the Halloumi to the hot pan, and cook both sides until golden-brown, about 1 minute per side.
- Place the Halloumi on the toasted bread. Top with the apricot preserves and chopped mint. Serve immediately. Enjoy!
I live in a really small town so our local doesn’t carry cool cheeses like this! I have heard of halloumi many times but never tried it. I think I am going to have to travel to a big city to get some of this yumminess!
Oh I hope you give it a try – Halloumi is just great! And if you don’t feel like traveling, there’s always online 😉
I have a bit of a crush on helium I have to confess 🙂 I love the dollop of sweetness on top – this would be perfect with a glass of wine. Red or white…..I’m not fussy!
Yes! Everything’s better with a little wine 🙂
I heard about Halloumi on Helen’s blog (Scrummy Lane) but forgot about it since then. I love your idea of throwing it straight on the grill, and so mouth-watering with the apricot preserves. Beautiful pictures too!
Oh yes! Helen always has such wonderful dishes! The cheese and the sweet preserves really do make a lovely combination.
Love the combination of apricots with halloumi.. Would have to try it out 🙂 Will it work with quince, I have this instead of apricots.
Hi Ella! Yes, quince would work brilliantly with the halloumi! Please let me know what you think! 🙂
Oh, Kathleen, I eyed this up on Facebook earlier and started drooling. Luckily, halloumi is really easy to find over here in the UK. Because it’s so salty, it goes perfectly with anything sweet or acidic … I’ve never thought of having it with preserves before but wow! I know that would taste amazing! And of course I just LOVE anything that’s as simple and tasty as this!
Helen, I actually thought of you when I was making this dishes – I figured that you were well familiar with halloumi since you’ve spent so much time in Greece. I hope you give it a try next time with the preserves, it really does create a delightful combination of flavors.
This combination sounds perfect Kathleen! Never had Halloumi and apricot together, but it sounds like a great combination! Pinned for later 🙂
Thanks, Mira! It’s a great combo – I hope you enjoy!
I’ve always wanted to try Halloumi and now I have a great recipe. I love sweet with cheese, what a delicious recipe.
Thanks, Janette. I hope you give it a try 🙂
I love halloumi cheese, but have never used it for crostini. Looks so delicious!!
Thanks, Marissa!
It is amazing how one slight change takes a dish to a new level. I have never heard of Halloumi, but I need to try it now! I am also liking the contrast between the salty cheese and the preserves. Yum!
I had never heard of Halloumi until just a few years ago, and now I’m totally hooked! I hope you enjoy! 🙂
Kathleen, this Halloumi crostini is gorgeous! I love eating certain cheeses with apricot preserves . . soooo good!! This is the perfect snack or meal. . love it!
Thanks, Alice! The sweet apricot preserves are such a nice compliment to the salt cheese.
Halloumi is one of my favorite things ever, we eat a ton of it in the summertime when it’s warm enough to grill outside. I have never had it with apricot and mint though! That sounds like an incredible combo! PS I love the plate and knife in your pics- so pretty!
Thanks, Allie! The plate and knife were given to my mom when she was very young – they’re one of my favorites serving pieces 🙂