Mediterranean Baked Feta or Halloom (Halloumi) Cheese with Tomatoes
Salty cheeses baked with savoury Mediterranean flavours unite to make a tasty, good looking appetizer for gatherings of friends and family. This zipped up version is adapted from Smitten Kitchen. I prefer the open oven-baked option because both the tomatoes and the cheese are browned, rather than cooked in a foil pack on a grill, Both methods are described below. Adjust the ingredients according to your taste. Serve this dish with crackers, soft baguettes or a selection of other breads - and don't forget the white wine.
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Time: 60 minutes max (includes marinating)
Serves 6
Ingredients
1 cup cherry tomatoes, halved
1/2 cup chopped, pitted Kalamata olives
1-2 cloves garlic, minced
1/4 cup thinly sliced red onion, leeks or shallots
2 tablespoons finely-chopped parsley, divided
2 teaspoons dried oregano or equivalent fresh
2 teaspoons dried basil or equivalent fresh
1 teaspoon olive oil
1 tablespoon balsamic vinegar
Freshly ground black pepper
1 8- to 10-ounce block feta and/or 1 block halloom/halloumi cheese
Grated parmesan cheese (optional)
Method
In the oven: Heat oven to 400°F. (Option: Reduce the heat to 350 degrees after 15-20 minutes if the tomatoes are browning too quickly).
In a bowl, mix the tomatoes, olives, onion, garlic, 1 tablespoon of the parsley, oregano, basil, olive oil and a few grinds of pepper. Let sit for 10 - 30 minutes for the flavours to blend.
Place the block of feta and/or halloom (halloumi) cheese in the middle of an oven-proof dish.
Spoon the tomato mixture over and around the cheese. Bake in the oven for 20-30 minutes. Scrape the tomato mixture away after 15 minutes to let the cheese brown. If using, lightly sprinkle the top with grated parmesan cheese. Option: Reduce the heat to 350 degrees if needed.
On a grill: Heat the grill to medium-high. Set the cheese block in the middle of a piece of foil. Pile the tomato mixture on top of the cheese. Fold up the edges of the foil so that it will hold in any liquid as it cooks. Place the packet straight on a grill for 15 minutes to warm it through. Remove from grill and transfer to plate or serving dish.
Both methods: The cheese will not melt, just warm and soften. Garnish with parsley and serve with crackers or bread; eat immediately. As it cools, the cheese will firm up again. Returned the dish to the oven to soften it again.
Salty cheeses baked with savoury Mediterranean flavours unite to make a tasty, good looking appetizer for gatherings of friends and family. This zipped up version is adapted from Smitten Kitchen. I prefer the open oven-baked option because both the tomatoes and the cheese are browned, rather than cooked in a foil pack on a grill, Both methods are described below. Adjust the ingredients according to your taste. Serve this dish with crackers, soft baguettes or a selection of other breads - and don't forget the white wine.
Here are more Appetizer options.
Time: 60 minutes max (includes marinating)
Serves 6
Ingredients
1 cup cherry tomatoes, halved
1/2 cup chopped, pitted Kalamata olives
1-2 cloves garlic, minced
1/4 cup thinly sliced red onion, leeks or shallots
2 tablespoons finely-chopped parsley, divided
2 teaspoons dried oregano or equivalent fresh
2 teaspoons dried basil or equivalent fresh
1 teaspoon olive oil
1 tablespoon balsamic vinegar
Freshly ground black pepper
1 8- to 10-ounce block feta and/or 1 block halloom/halloumi cheese
Grated parmesan cheese (optional)
Method
In the oven: Heat oven to 400°F. (Option: Reduce the heat to 350 degrees after 15-20 minutes if the tomatoes are browning too quickly).
In a bowl, mix the tomatoes, olives, onion, garlic, 1 tablespoon of the parsley, oregano, basil, olive oil and a few grinds of pepper. Let sit for 10 - 30 minutes for the flavours to blend.
Place the block of feta and/or halloom (halloumi) cheese in the middle of an oven-proof dish.
Spoon the tomato mixture over and around the cheese. Bake in the oven for 20-30 minutes. Scrape the tomato mixture away after 15 minutes to let the cheese brown. If using, lightly sprinkle the top with grated parmesan cheese. Option: Reduce the heat to 350 degrees if needed.
On a grill: Heat the grill to medium-high. Set the cheese block in the middle of a piece of foil. Pile the tomato mixture on top of the cheese. Fold up the edges of the foil so that it will hold in any liquid as it cooks. Place the packet straight on a grill for 15 minutes to warm it through. Remove from grill and transfer to plate or serving dish.
Both methods: The cheese will not melt, just warm and soften. Garnish with parsley and serve with crackers or bread; eat immediately. As it cools, the cheese will firm up again. Returned the dish to the oven to soften it again.