Recipes

Over the Top Crusted Halloumi with Roasted Bell Pepper Purée

Over the Top, the Italian Blend, struts its stuff as a crust on halloumi, a versatile cheese that can be enjoyed grilled, seared or raw.
By Laura Briscoe
halloumi
Halloumi, a semi-hard, brined and unripened cheese, originated in Cyprus, Greece.  It's squeaky firm texture makes it ideal for searing or grilling.  Here, we crust it with Over the Top, Original Blend and serve over baby arugula and a roasted red bell pepper and sun dried tomato puree.  Simple, quick with all the tasty elements that bring a first course or side together.

Over the Top Crusted Halloumi with Roasted Bell Pepper Purée

By Laura Briscoe
Prep time:20 minutes
Cook Time:10 minutes
Servings:Four servings as a shared appetizer or side

Ingredients

  • 8 oz Halloumi cheese, sliced in half lengthwise
  • 1 tablespoon Honey, divided
  • 1 large Red Bell Pepper, roasted, skin removed
  • 1 clove Garlic
  • 3 T Sun dried tomatoes in oil
  • Kosher salt, to taste
  • 2 teaspoons, Over the Top, The OG
  • Extra Virgin olive oil, as needed

Instructions

  • Place garlic clove in a mini food processor. Pulse until chopped
  • Add bell pepper and puree until smooth.
  • Add sun dried tomatoes and combine until smooth.
  • Taste and adjust seasonings with kosher salt. Set aside.
  • Divide the honey between the two halves of halloumi and spread to coat one side.
  • Evenly press the ‘Over the Top’ blend over the honey so it sticks.
  • Heat a small sauté pan over medium high heat. Add a small amount of olive oil. Place halloumi, crust side down, into pan and allow to cook until the cheese begins to sizzle, and the crust has a little more color. Flip and continue to cook the crust-free side for 1-2 minutes.
  • Spoon red pepper puree onto a plate and place halloumi over puree. Drizzle with a little olive oil, if desired. Can also be served over baby arugula or other greens.

Referenced products

The Italian Savory Topper
Over the Top

The Italian Savory Topper

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