Grilled Halloumi Cheese with Tomato Jam is a quick and easy meal. The sweet and tangy tomato jam pairs perfectly with the creamy and savory halloumi cheese. Pair it with a salad for a complete meal!
Techniques for delicious Grilled Halloumi Cheese with Tomato Jam
- Scoring the cheese is optional. Cutting shallow lines into the cheese (as pictured) adds a pretty pattern, but doesn’t impact the taste at all.
- The tomato jam is super quick to make and can be as sweet or tangy as you like. When I’m making it for myself, I don’t add any sugar at all, but both my husband and son prefer it sweeter. I like to save adding the sugar for the end and sweeten it to taste.
- The rich cheese goes wonderfully with a light salad. Toss some greens with a bit of oil and vinegar for the perfect side.
- Finding the right flatbread. I’ve used both naan and pita for this, and they are both delicious. Some stores will only carry one or the other, so feel free to use the option you have available. For this dish, I think naan has a slight edge, so if you’re trying to decide, that’s what I would grab.
Looking for more cheesy recipes? Try these!
- 10 ounces halloumi cheese
- 1 package of naan or pita bread (about 10 ounces)
- 1 pint of cherry tomatoes
- 1 tablespoon sugar (roughly)
- ½ tablespoon balsamic vinegar
- Coarse salt
- Freshley ground pepper
- Tomato Jam: Slice the cherry tomatoes in half and place them in a small saucepan with the balsamic vinegar and sprinkle with a small pinch of salt. Heat the tomatoes on the stove over medium heat. The tomatoes will release a lot of liquid as they cook. Stir frequently and use a wooden spoon to gently smash the tomatoes to help them soften and become jammy. Let simmer for about 10 minutes until the tomatoes combine into a jam texture. After that, season the jam to taste with sugar, salt, and pepper.
- Toast your flatbread: Tear or cut the naan or pita into large pieces that will fit in your toaster. Toast one at a time, then pile the bread on a plate and cover it with a clean dishtowel.
- Grilled Halloumi: While the tomatoes are cooking, heat a large non-stick skillet over medium heat. Cut the halloumi into half-inch slices. If preferred, this is when you would score a pattern into it (optional). Lay the halloumi slices in the pan. The cheese should sizzle a bit when it’s added, if it doesn’t, turn up the heat to medium-high. Grill the cheese until it is golden brown, then flip it over and grill the other side until golden brown, about 3 minutes per side.
- To serve: Separate the tomato jam into two ramekins. Serve with warm flatbread and the grilled halloumi slices. To eat, tear off a piece of flatbread and spread with the tomato jam, top with a piece of grilled halloumi.
Amount Per Serving: Calories: 696Total Fat: 35gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 112mgSodium: 1558mgCarbohydrates: 56gFiber: 4gSugar: 14gProtein: 40g
Nutrition information isn’t always accurate.