Hot honey braised cherry tomatoes with pan-fried halloumi. This mighty delicious appetizer is easy to make and really impressive. It’s sweet and juicy, slightly spicy and at its best when served at room temperature. You’ll love it!
Why you’ll love this hot honey tomato halloumi recipe
While cherry tomatoes are truly perfect on their own, just a drizzle of honey and some pan-fried halloumi is all you need to take this appetizer to the next level.
All we have to do is sear the halloumi and braise the cherry tomatoes in olive oil that’s perfumed with garlic, thyme and balsamic vinegar. Simmer them until they’re soft and bursting, add honey and some red pepper flakes. Then we serve those blistered, olive oil-soaked tomatoes all over halloumi and sprinkle with flaky salt and pepper.
Roasting brings out the natural sweetness of the tomatoes, and the hot honey adds a deep note with a nice punch. The thyme helps to keep the flavors balanced, while the halloumi lends a salty element. When served with some crostini, this is a ridiculously easy to make appetizer that tastes super fancy. It’s a show-stopper you might need in your back pocket.
This recipe could even make for a light dinner. Just add plenty of country bread and a big salad for a real treat.
Let me guide you through the recipe with this step-by-step VIDEO or follow on YouTube.
Helpful tips
- Any type of tomatoes will work, though cherry tomatoes hold their shape best. If you’ve got some ripe tomatoes, cut them into pieces and carry on.
- It’s fantastic served with toast or garlic bread, but you can also serve it as a side dish to almost any grilled or roasted meat.
- Use it as a topping for bruschetta, a salad bowl addition, a side to scrambled eggs, …
- This recipe could even make for a light dinner. Just add plenty of country bread or crostini and a big salad.
- Can’t find halloumi? Use fresh mozzarella.
- It’s a great accompaniment to any party, Easter brunch, picnic or bbq.
More appetizers, please!
- Salmon Crudo with Soy Sesame Dressing
- Whipped feta dip with spicy honey
- Chicken Ricotta Meatballs in Romesco Sauce
- Pan-Fried Halloumi with Peppered Honey
Hot Honey Tomatoes with Halloumi
Ingredients
- 9 ounces halloumi - cut into thick slices (about 8)
- 14 ounces cherry tomatoes
- ¼ cup olive oil
- 4 garlic cloves - minced
- ¼ cup white wine - preferably semi sweet like Moscato
- ¼ tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp chili flakes
- 1 tbsp honey
- 4 sprigs thyme
- 1 tsp balsamic vinegar
- flaky salt - for serving
- freshly ground black pepper - for serving
- bread - for serving
Instructions
- Heat 3 tbsp olive oil in a non-stick skillet set over medium heat. Place halloumi in a single layer, sear 1 minute per side, or until golden brown and crispy. Remove from skillet.
- Reduce heat to low. Add the remaining oil to the skillet. Sauté garlic until fragrant. Deglaze the skillet with white wine and stir with a wooden spoon to dissolve the browned bits from the bottom of the skillet.
- Add cherry tomatoes, cumin, paprika, chili flakes and thyme. Cover, allow to braise for 15 minutes, then remove the lid and turn off the heat.
- While still bubbling, add honey and return halloumi to the skillet.
- Sprinkle with flaky salt and freshly ground black pepper. Add more chili flakes if you like it more punchy. Serve with warm crusty bread. Enjoy!
Video
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