Wednesday, January 9, 2013

Wednesday Yummies: Grilled Halloumi with Figs & Blood Oranges

Happy Wednesday!

On New Year's Eve my friend Suzanne cooked us this fantastic dinner. One of her appetizers was this recipe and OMG it was delish! I can't say enough about it. Have you ever tried Halloumi cheese? I hadn't and it is super yum. It's a mixture of goat's cheese and sheeps milk and grills up beautifully while staying soft.

If you're having company over in the next little while and need a little appie...this is so fab. It's from William Sonoma.

- 4 blood oranges
- 1/2 cup fresh mint leaves, torn
- Sea salt and ground pepper
- 6 ripe red or black mission figs, halved lengthwise
- 1/2 lb. halloumi cheese, cut into 1/2-inch-thick slices

How to:
Using a knife, cut off top and bottom of 1 orange and stand it upright. Following contour of fruit, slice off remaining peel and white pith. Holding orange over a bowl, cut along both sides of each segment to separate it from membrane, allowing it and any juices to fall into bowl. Repeat with remaining oranges. Add mint and toss to combine. Season well with salt and pepper. Set aside.

Heat a stove-top grill pan over medium heat. Put figs, skin side down, on grill pan and cook, turning once, until juices start to run, about 2 minutes per side. Add figs to bowl with oranges.

Drizzle cheese slices with olive oil and place on grill pan. Grill, turning once, until golden, 1-2 minutes per side. Add cheese to bowl with oranges. Toss everything together and serve at once. Serves 4-6.

My mouth is watering it's really good.

Keep it Beautiful.

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