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Recipe Detail Page
Seared Halloumi & Roasted Red Peppers in Herb Oil
Holiday 2020
Firm cheese that gets crispy on the outside and is melty and squeaky inside makes for a hearty winter appetizer. With store-bought roasted red peppers spruced up by fresh herbs and served atop crusty bread, it’s simple to make and will impress your guests. Other grilling cheese such as Guernsey Girl from Upper Canada Cheese Company in Niagara can be used in place of the halloumi. Serve it right in the skillet to keep warm, and for the rustic look.
Serves 8
1 pkg (160 to 250 g) halloumi or other grilling cheese
3 fresh sage leaves
1 sprig of fresh rosemary
1/4 cup (60 mL) cold-pressed sunflower, canola or olive oil
1 jar (300 mL) roasted red peppers, drained, cut into thick strips
Salt and freshly ground pepper
1/2 crusty ciabatta or regular baguette, warmed and sliced
1. Cut the halloumi into 3/4- to 1-inch (2- to 2.5-cm) cubes and pat dry.
2. Use the backside of a knife to bruise the sage leaves and rosemary.
3. Combine oil, sage leaves and rosemary in a cast-iron or other heavy skillet. Set over medium heat and heat until herbs are sizzling and oil is infused with herb aroma. Add cheese cubes and fry, turning to brown all sides, for about 10 minutes or until crisp and golden brown (reduce heat to medium-low if it starts to splatter too much).
4. Reduce heat to low and add roasted red peppers, a pinch of salt and pepper to taste (be careful as it may spatter). Heat, stirring, for 1 to 2 minutes or until warmed through. 5 Serve in the cast-iron skillet, or in a warmed small cocotte or casserole dish, with a serving spoon, surrounded by bread slices.
Serves 8
