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GOOD NEIGHBOR
honey-glazed H A L L O U M I cheese IMPRESS GUESTS WITH THIS INDULGENT SWEET AND SALT Y SUMMERTIME APPETIZER.
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RECIPES & STYLING BY SARAH McCULLEN
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PHOTOGRAPHED BY JOE WORTHEM
ith a notably high melting point, Mediterranean halloumi cheese makes for a tasty and unique appetizer when fried or grilled. Make it a summer dish by marinating it in local honey before cooking, and serve up the sweet and salty combination as part of a unique, seasonal cheese plate.
honey-glazed HALLOUMI
2 blocks halloumi cheese 1/3 cup honey, plus more for drizzling Zest and juice of 1 lemon 3 to 4 sprigs fresh thyme, roughly chopped Dash of crushed red pepper (optional) Cut cheese into ½-inch to ¼-inch thick slices. Stir together honey and lemon zest and juice. Lay cheese slices in shallow dish, and pour honeylemon mixture on top. Sprinkle with thyme and, if desired, crushed red pepper. Cover and chill at least 4 hours, but overnight is best. Heat a nonstick skillet over medium heat. Sear cheese slices in hot skillet until golden brown, 2-3 minutes per side. Drizzle with honey, and serve immediately on a platter alongside prosciutto, fresh fruit and hearty bread.
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