I’ve been making this appetizer for years. It’s really good before a Greek meal. 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.
Course
Appetizer
Cuisine
Mediterranean
Keyword
Haloumi Cheese
Ingredients
250grampackage Haloumi Cheese.5 CHO/28GR 4.46 CHO
Dressing:
2TBSPlemon juice 0 CHO
1/4tsp.minced garlic 0 CHO
1/2tsp.salt 0 CHO
1/4cupolive oil 0 CHO
1tsp.dried dill 0 CHO
TOTAL CHO 4.46 CHO
12slices= .371 CHO each
1baguette: CHO will depend on the product you buy
1lemon 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 Haloumi 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 Haloumi with lemon wedges, crostini and remaining dressing. Let everyone drizzle a little dressing on crostini and top with cheese.