Garlic Herb Baked Halloumi

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Last Updated on November 13, 2019 by Chef Mireille

Garlic Herb Baked Halloumi – Baking Halloumi with garlic and herbs is a way to pump up the flavor of this cooking cheese from Cypress. Serve it with roasted potatoes for a complete breakfast.

Garlic Herb Baked Halloumi

In the pre Thanksgiving craze where everyone is planning their menus, a few of my cooking groups had people posting messages looking for vegetarian alternatives to turkey. Immediately what came to my mind were cooking cheeses like paneer and halloumi.

Halloumi is one of my favorite cooking cheese. It is a firm brined cheese from Cypress, usually available at Middle Eastern markets or gourmet supermarkets like Fairway and Whole Foods.  I usually just cook it stove top as pan seared slices. As it’s comes in a mint infused brine and is salted, you can have as is without the need for additional seasoning. However, that doesn’t mean additional flavor would be a bad thing. In this method, additional flavor is baked into the halloumi for over the top flavorful slices.

Don’t forget to check out the links below for more ways to use halloumi!

IN THE MAKING

Baked Halloumi 1 -edit

These baked halloumi slices were great accompanied by leftover Thanksgiving trimmings like roasted potatoes and cranberry sauce.

Baked Halloumi 2 -edit

If you would like to check out other ways to incorporate halloumi into your meals, check out these recipes with halloumi!

Halloumi Recipes

Garlic Herb Baked Halloumi
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Garlic Herb Baked Halloumi

Course: Breakfast
Cuisine: Middle Eastern
Servings: 4 people
Calories: 294kcal

Ingredients

  • 1 stalks oregano
  • 2 stalks rosemary or any variety of mixed herbs
  • 1 finely chopped garlic clove
  • 3 tablespoons olive oil
  • 9 oz. sliced halloumi

Instructions

  • Preheat oven to 350 F.
  • Finely chop the leaves of the oregano and rosemary. Chopped herbs should measure 2 teaspoons.
  • In a small bowl, combine herbs, garlic and olive oil. Stir to combine.
  • Brush a little of the olive oil mixture on the bottom of a cookie sheet.
  • Lay out the slices of halloumi on top.
  • Brush the rest of the olive oil mixture on top of the halloumi slices.
  • Place in oven and bake for 15 minutes.
  • Flip over and bake for another 5 minutes.
  • Serve with roasted potatoes.

Notes

Any combination of herbs can be used like oregano, rosemary, parsley, cilantro and thyme.

Nutrition

Calories: 294kcal | Carbohydrates: 1g | Protein: 14g | Fat: 26g | Saturated Fat: 12g | Sodium: 766mg | Fiber: 1g | Sugar: 1g | Calcium: 638mg | Iron: 1mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
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Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Rafeeda - The Big Sweet Tooth

    I have only tried eating halloumi sandwich from outside and I really loved it, but never picked it up to try in my own pantry, since I am trying to cut out on unnecessary grocery spending… hehe… the baked halloumi looks amazing, just apt to put in between a couple of toasts with loads of greens…

  2. Ritu Tangri

    Can’t say how it would have tasted as I’m totally unaware of the taste of halloumi, but one thing I can certainly say that you halloumi with that cranberry sauce make me drool uncontrollably 😀

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