Easy Hot Honey Halloumi Appetizer
This hot honey halloumi appetizer is quick, easy, and only has a few ingredients! The cheese is pan-fried until it's golden brown and drizzled with an amazing hot honey-sesame glaze. I seriously can't get over how good it is. Serve it with crusty bread or other Mediterranean-inspired appetizers like Spanish meatballs or lemon artichoke bruschetta!
Ingredients
- 2 Tablespoons hot honey, store-bought or homemade (40 milliliters)
- 1 teaspoon toasted sesame oil
- Freshly-cracked black pepper, to taste
- 1 pound halloumi cheese (450 grams)
- 2 Tablespoons olive oil (30 milliliters)
- Sesame seeds, for garnish
- Red pepper flakes, for garnish
Equipment
Instructions
- Whisk the hot honey, sesame oil, and black pepper in a small bowl. Set aside.
- Then, use a sharp knife to thinly slice the halloumi into 8-9 rectangles. Slice the rectangles diagonally to make triangles, or in half to make squares. Then, use a clean cloth or paper towels to pat the halloumi dry.
- Heat the olive oil in a large skillet over medium-high heat. Place slices of halloumi in the hot pan, but be sure not to overcrowd the pan! Sear the halloumi for 2-3 minutes, until it's golden brown. Flip and cook for another 2-3 minutes until the cheese is hot and golden brown on both sides. (If your pan isn't big enough, work in batches as needed.)
- Transfer the hot halloumi to a serving platter. Drizzle the halloumi with the hot honey-sesame glaze and garnish with sesame seeds and red pepper flakes, to taste. Enjoy right away!
Notes
For the best halloumi, look for the Protected Designation of Origin (PDO) label. That's the best way to know you're getting good halloumi straight from Cyprus!
You can find halloumi in the specialty cheese section of well-stocked grocery stores or at cheese shops.
Don't overcook the cheese, or it'll get dry and rubbery. You want to fry it over medium-high heat just until the cheese has a golden-brown crust and a melty center!
To keep the halloumi warm, place it in the oven at the lowest temperature (mine is 170°F/77°C). Don't let it sit too long, though, or the cheese will dry out!
Drizzle the halloumi with the glaze immediately before serving, or the cheese will soak it all up.
You'll want to serve the halloumi right away! The longer it sits, the harder the cheese will get.
Serving: 1serving, Calories: 105kcal, Carbohydrates: 2g, Protein: 6g, Fat: 8g, Saturated Fat: 4.3g, Cholesterol: 25mg, Sodium: 302mg, Potassium: 1mg, Sugar: 1.8g, Calcium: 180mg
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