Hot Honey Tomatoes with Halloumi
This 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, even on a hot summer day.
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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Nutrition
Serving: 0gCalories: 364kcalCarbohydrates: 10gProtein: 15gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gSodium: 781mgPotassium: 250mgFiber: 1gSugar: 7gVitamin A: 632IUVitamin C: 25mgCalcium: 661mgIron: 1mg
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