Halloumi cheese is a Greek grilling cheese and it is unique in nature in that it maintains its shape during the frying or grilling process and doesn’t melt as regular types of cheeses do. It normally is made with a mix of sheep and goat’s milk, but sometimes you can find a brand that has cow’s milk added. The texture is firm and the taste is quite salty. Another type of Greek grilling cheese that is not as salty taht I love is Kasseri. See our recipe Brushetta with Kasseri Cheese. The reason for using Spicewood Food Company Balsamic Vinegar Aged 18 Years is that it is like a balsamic reduction which is sweet and smooth and can be purchased on-line at Spicewood Food Company Balsamic Vinegar Aged 18 Years .
1 – 8 oz. piece of Halloumi cheese – size varies among brands
Juice of half of a lemon
1 tomato diced
2 tablespoons of Spicewood Food Company Balsamic Vinegar Aged 18 Years
1 bag of pita bread
Garnish with basil sprigs (optional)
Slice pita into 6 or 8 pie shaped pieces and place onto a cookie sheet coated with non-stick cooking spray. Bake in a preheated oven at 375 degrees for 10 minutes or until lightly browned and crisp. Set aside. Dice tomato into small pieces and set aside. Slice cheese into 1/4 inch slices. Place them into as large skillet over medium high heat. Once brown turn them and let brown on the other side. Once both side are brown, squeeze the lemon juice over all of the cheese pieces. Remove and place onto a serving tray. Top with diced tomatoes and drizzle the balsamic vinegar over the top of each piece. Serve with the baked pita chips and garnish with basil sprigs.
Try Sincerity Chardonnay Organic Wine (Chile), Chateau de Fontenille Grand Vin de Bordeaux Vintage (France), Chateau Ste. Michelle® Indian Wells Chardonnay (Columbia Valley, Washington), Skinny Dip New Belgium Brewing (Ft. Collins, CO) or Saint Arnold Fancy Lawnmower (Houston, TX).