Dana Treat – Treat Yourself

Discovering a New Taste

Posted February 25, 2010

Grilled Haloumi Cheese and Lemon

Adapted from Gourmet
Serves 4-6

Haloumi can be a bit hard to find, but they always have it at my Whole Foods.  I would recommend using a nice dense bread (like a pain de campagne) and cut multiple slices – I’ve done as many as 8 depending on the size of the bread.

2 lemons
½ pound Haloumi cheese
1 large garlic clove
¼ tsp. salt
¼ tsp. sugar
¼ cup plus 2 tbsp. olive oil
4-8 (¾-inch thick) slices country bread
2 tbsp. finely chopped dill

Prepare a gas grill (or a grill pan) over moderately high heat.

Cut 8 thin slices from the lemons, then squeeze enough juice from remainder to measure 2 tablespoons and put it in a bowl.

Halve cheese diagonally, then cut each triangle, cut side down, into 1/3-inch thick slices.

Mince garlic and mash to a paste with a pinch of salt using the side of a large heavy knife, then add to lemon juice.  Whisk in salt and s sugar until dissolved, then add ¼ cup oil, whisking until combined.  Separately toss lemon slices ad cheese each with ½ tablespoon dressing.  Brush both sides of bread with remaining 2 tablespoons of oil.

Grill bread, cheese, and lemon slices on grill rack (or in pan), covered, turning once (use a metal spatula to scrape under cheese) until bread is toasted (2 to 3 minutes), grill marks appear on cheese (3 to 4 minutes total), and lemons begin to wilt (4 to 6 minutes total).

Whisk dill into remaining dressing.  Divide cheese and lemon slices between bread and drizzle with dressing.  Serve immediately.

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