It’s a lot of fun to watch people’s reactions when they see you putting pieces of cheese directly on your barbecue grates. Halloumi, a cheese that originally comes from Cyprus but is now found throughout the Middle East, has a higher melting point than many other cheeses which means it can be grilled or fried until it’s crispy and brown on the outside yet just semi-soft on the inside. You can skewer it with meats or vegetables but I particularly love serving it on flatbread that’s been brushed with a seasoned olive oil and lightly toasted on the grill. You can add a dusting of fresh herbs if you like; mint is particularly lovely with halloumi’s salty, slightly tangy taste.
6 mini flatbreads (slider size) or 2 large flatbreads
1 block (approximately 250g) halloumi cheese
1 tablespoon seasoned olive oil (e.g. roasted garlic)
1 tablespoon regular olive oil
freshly ground black pepper
½ fresh lemon
chopped herbs (optional)
- Preheat barbeque (grill) to approximately 375F.
- Split flatbreads in half so you have 12 small rounds or 6 large ones.
- Brush the interior (cut) side of the flatbreads with the seasoned olive oil.
- Slice the halloumi into ¼” thick slices – you will need about 12 slices.
- Lay the halloumi on a clean plate and drizzle the slices with the regular olive oil, flipping them over so they are evenly coated on both sides.
- Grill the flatbreads, oiled side down, for 2 – 4 minutes until they are just beginning to turn golden and get a few grill marks. Remove to a clean plate.
- Grill the halloumi for about 3 – 4 minutes per side, until they are getting nicely browned and have grill marks.
- When both sides are grilled, remove the halloumi from the grill and place on top of the grilled flatbreads.
- If using larger flatbreads, cut them into thirds, each with one piece of cheese on them.
- Squeeze the fresh lemon over the cheese then add a dusting of fresh pepper and herbs, if using. Serve warm.
Serves 4 as an appetizer.