Thursday, November 3, 2011

grilled cheese...literally

this is a play on the classic italian caprese salad and is perfect as a first course, salad or snack.  instead of the traditional buffala mozzarella, tomato and basil combo, i gave this version a little bit of a mediteranean/middle eastern twist by using grilled haloumi cheese, tomatoes, mint instead of basil and topped it off with a very simple balsamic glaze.  i'm really psyched about this dish and its a pretty cool way to have grilled haloumi.  if you're not familiar with haloumi, it is a firm greek cheese that is very popular all over the middle east made with either sheeps milk, cows milk or a combination of the two.  haloumi does'nt melt, so you can fry it, pan sear it or in this case, grill it.  the grill gives the haloumi a really nice smokiness that contrasts the freshness of the cold tomatoes and mint; the balsamic provides a welcome sweetness that you will be mopping off the plate.  theres a lot of stuff happening in this very simple dish - hot, cold, sweet, salty, savory, smoky & fresh all in one bite. its pretty impressive considering its simplicity. awesome.

3 slices of haloumi, cut into 1/2" slices
3 slices of tomato cut into 1/4" slices
few leaves of torn mint
canola oil to brush the cheese
1/2 cup balsamic vinager
1/4 cup sugar
extra virgin olive oil
salt and pepper
  1. in a small saucepan, bring the balsamic and sugar to a boil, whisking to combine.  reduce to a syrupy glaze. keep in mind,  it will get even thicker as it cools.
  2. brush the cheese slices with canola oil and season with salt and pepper.  grill for about 30-45 seconds on each side on a grill or grill pan.  just enough to get grill marks.
  3. season the tomatoes with salt and pepper, arrange on the plate, alternating tomato and cheese.
  4. drizzle the balsamic glaze and olive oil around the plate and top with the torn mint leaves.

No comments:

Post a Comment