Fried Halloumi with Tomatoes Confit

I am a HUGE fan of halloumi! If you haven’t given it a try, I highly recommend it. Halloumi is a magical cheese that is traditionally made from goat’s and or sheep’s milk. It’s a sturdy and mild cheese that has  super high melting point. This makes it perfect for frying or grilling. This Fried Halloumi with Tomatoes Confit showcases the magic of this cheese.

I first tried halloumi when I was visiting Greece, and I buy it just about every time I see it now. It’s damn delicious. This dish can be enjoyed in many ways.

Serving Suggestions:

• all on it’s own as an appetizer
• pair it with a slab of fresh bread like a baguette, ciabatta, or loaf of choice
• Toss it with fresh pasta for a delicious meal!

Halloumi is a savory, protein-rich cheese, when paired with bright and acidic tomatoes and deeply roasted garlic, you have yourself a fabulous dish. Let’s get cooking!

 

Ingredients

1 head garlic
1 large shallot
12 oz cherry tomatoes
8 oz halloumi
½ cup olive oil, plus more for pan
2 tbsp fresh basil, packed
Few pinches of kosher salt

 

Directions:

1. Preheat the oven to 300 Fahrenheit. Cut off the top of the garlic head so all cloves are exposed. Slice shallot into thin disks, removing the papery outer layer. 
2. Add garlic head, shallots, tomatoes, olive oil, basil, and kosher salt to an 8×8 inch baking dish, or other shallow baking dish. Bake for 1.5 hour, or until the garlic is tender and caramelized and tomatoes are almost bursting.
3. About ten minutes before the tomatoes are done, drain and slice halloumi. Preheat a nonstick skillet or seasoned cast iron lightly coated with olive oil to medium heat. Add halloumi slices to the pan and cook for 3-4 minutes on each side, or until golden. 
   1. Note: be careful not to overcrowd the pan, so that the cheese gets crisp and golden.
4. Once the tomatoes are cooked, remove the garlic head and release the cloves from the head. Mash into a paste and return to the tomatoes. Stir everything together.
5. Plate the grilled halloumi slices on a serving platter. Spoon the tomatoes over the top of the halloumi and enjoy as is, with bread, or in pasta!

Fried Halloumi with Tomatoes Confit

Yield: 8 Servings

Prep Time: 5 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 35 minutes

Fried Halloumi with Tomatoes Confit showcases the magic of this cheese, paired beautifully with acidic tomatoes, fresh basil, and deeply roasted garlic.

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Ingredients

• 1 head garlic
• 1 large shallot
• 12 oz cherry tomatoes
• 8 oz halloumi
• ½ cup olive oil, plus more for pan
• 2 tbsp fresh basil, packed
• Few pinches of kosher salt

Instructions

1. Preheat the oven to 300 Fahrenheit. Cut off the top of the garlic head so all cloves are exposed. Slice shallot into thin disks, removing the papery outer layer. 
2. Add garlic head, shallots, tomatoes, olive oil, basil, and kosher salt to an 8x8 inch baking dish, or other shallow baking dish. Bake for 1.5 hour, or until the garlic is tender and caramelized and tomatoes are almost bursting.
3. About ten minutes before the tomatoes are done, drain and slice halloumi. Preheat a nonstick skillet or seasoned cast iron lightly coated with olive oil to medium heat. Add halloumi slices to the pan and cook for 3-4 minutes on each side, or until golden. 
4. Once the tomatoes are cooked, remove the garlic head and release the cloves from the head. Mash into a paste and return to the tomatoes. Stir everything together.
5. Plate the grilled halloumi slices on a serving platter. Spoon the tomatoes over the top of the halloumi and enjoy as is, or eat with bread.

Notes

be careful not to overcrowd the pan, so that the cheese gets crisp and golden.

Nutrition Information

Yield 8 Serving Size 1 slice halloumi with tomatoes
Amount Per Serving Calories 242Total Fat 21gSaturated Fat 7gCholesterol 0mgSodium 14mgCarbohydrates 7gFiber 1gSugar 2gProtein 8g

Nutrition information isn't always accurate