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Halloumi Crostini

February 19, 2015 by hapagirl 22 Comments

 

 

Halloumi-Crostini-Banner

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.

Halloumi-Crostini-Pin

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-Crostini-Close-up

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!

Halloumi Crostini
Recipe Type: Appetizer
Cuisine: Mediterranean
Author: Kathleen | HapaNom
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 6
Ingredients
  • 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
Instructions
  1. 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.
  2. Oil the pan liberally, add the Halloumi to the hot pan, and cook both sides until golden-brown, about 1 minute per side.
  3. Place the Halloumi on the toasted bread. Top with the apricot preserves and chopped mint. Serve immediately. Enjoy!
3.4.3177

 

 

Filed Under: Appetizers, Blog, Cheese & Dairy, Dishes, Easter Recipes, Fall, Grilling Out, Mediterranean, Mother's Day, New Year's Eve, Party Foods, Quick & Easy, Recipes, Special Occasions, Sports Parties, Spring, Summer, Valentine's Day Recipes, Vegetarian, Winter Tagged With: appetizer, apricot, bread, ciabatta, crostini, easy, garlic, Greek, halloumi, Mediterranean, Middle Eastern, mint, olive oil, party, quick

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Comments

  1. Take Two Tapas says

    August 12, 2016 at 1:38 pm

    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!

    Reply
    • hapagirl says

      August 14, 2016 at 5:34 pm

      Oh I hope you give it a try – Halloumi is just great! And if you don’t feel like traveling, there’s always online 😉

      Reply
  2. Nancy | Plus Ate Six says

    February 28, 2015 at 2:28 am

    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!

    Reply
    • hapagirl says

      February 28, 2015 at 11:22 am

      Yes! Everything’s better with a little wine 🙂

      Reply
  3. Meggan | Culinary Hill says

    February 23, 2015 at 1:56 pm

    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!

    Reply
    • hapagirl says

      February 26, 2015 at 12:18 pm

      Oh yes! Helen always has such wonderful dishes! The cheese and the sweet preserves really do make a lovely combination.

      Reply
  4. Ella-HomeCookingAdventure says

    February 23, 2015 at 9:52 am

    Love the combination of apricots with halloumi.. Would have to try it out 🙂 Will it work with quince, I have this instead of apricots.

    Reply
    • hapagirl says

      February 26, 2015 at 12:18 pm

      Hi Ella! Yes, quince would work brilliantly with the halloumi! Please let me know what you think! 🙂

      Reply
  5. Helen @ Scrummy Lane says

    February 21, 2015 at 1:54 pm

    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!

    Reply
    • hapagirl says

      February 26, 2015 at 12:21 pm

      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.

      Reply
  6. mira says

    February 20, 2015 at 10:48 am

    This combination sounds perfect Kathleen! Never had Halloumi and apricot together, but it sounds like a great combination! Pinned for later 🙂

    Reply
    • hapagirl says

      February 21, 2015 at 5:37 am

      Thanks, Mira! It’s a great combo – I hope you enjoy!

      Reply
  7. Culinary Ginger says

    February 19, 2015 at 10:05 pm

    I’ve always wanted to try Halloumi and now I have a great recipe. I love sweet with cheese, what a delicious recipe.

    Reply
    • hapagirl says

      February 21, 2015 at 5:40 am

      Thanks, Janette. I hope you give it a try 🙂

      Reply
  8. Marissa | Pinch and Swirl says

    February 19, 2015 at 9:45 pm

    I love halloumi cheese, but have never used it for crostini. Looks so delicious!!

    Reply
    • hapagirl says

      February 21, 2015 at 5:41 am

      Thanks, Marissa!

      Reply
  9. Thao @ In Good Flavor says

    February 19, 2015 at 9:15 pm

    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!

    Reply
    • hapagirl says

      February 21, 2015 at 5:43 am

      I had never heard of Halloumi until just a few years ago, and now I’m totally hooked! I hope you enjoy! 🙂

      Reply
  10. Alice @ Hip Foodie Mom says

    February 19, 2015 at 8:42 pm

    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!

    Reply
    • hapagirl says

      February 21, 2015 at 5:44 am

      Thanks, Alice! The sweet apricot preserves are such a nice compliment to the salt cheese.

      Reply
  11. Allie | Baking a Moment says

    February 19, 2015 at 7:09 pm

    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!

    Reply
    • hapagirl says

      February 21, 2015 at 5:45 am

      Thanks, Allie! The plate and knife were given to my mom when she was very young – they’re one of my favorites serving pieces 🙂

      Reply

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I'm Kathleen and I live in the Atlanta area. In a lifelong search to discover where I belong and what group I identify with, I found that food is the strongest tie that brings us together. On Hapa Nom Nom, food is a kind of connective tissue, bringing my background, family, travels, and tastes together in one delicious bite. Find out more!

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