Description
Pan-Fried Halloumi Cheese with Olives & Hazelnuts
Halloumi, a firm Greek cheese, is a party-perfect appetizer. This dish pairs crispy pan-fried halloumi with a sweet-tangy topping of caramelized shallots, dried apricots, roasted hazelnuts, and olives. It’s an effortless yet elegant snack that’s sure to wow your guests. Serve it warm with crackers or toasted bread for the ultimate bite!
½ cup hazelnuts
Olive oil, as needed
2 large shallots, thinly sliced
Kosher salt
½ cup dried apricots, chopped
1 tbsp honey
1 tbsp red wine vinegar
1 lb halloumi cheese, sliced into ½” rounds
Flour, as needed
½ cup olives (kalamata, castelvetrano, etc.), halved
Crackers or toasted bread
Directions:
1. Roast hazelnuts at 400°F for 8-10 minutes, remove skins, and chop.
2. Caramelize shallots in olive oil with a pinch of salt. Add apricots, honey, and vinegar; simmer.
3. Coat halloumi slices with flour and fry in olive oil until golden.
4. Combine hazelnuts, olives, and shallot mixture; serve over halloumi with crackers or bread.
Prep Time: 20 mins
Kcal: 250 per serving
Step-by-Step Guide
1. Prepare the Hazelnuts: Preheat your oven to 400°F. Spread ½ cup of hazelnuts on a baking sheet and roast for 8-10 minutes until fragrant. Wrap them in a clean kitchen towel and rub vigorously to remove most of the skins. Roughly chop the nuts and set aside.
2. Make the Topping: In a skillet over medium-low heat, add a tablespoon of olive oil. Add the thinly sliced shallots with a pinch of kosher salt. Cook, stirring occasionally, for about 10 minutes until soft and golden. Add the chopped dried apricots, 1 tbsp honey, and 1 tbsp red wine vinegar. Stir and simmer for 2-3 minutes until the mixture is jammy. Remove from heat.
3. Cook the Halloumi: Pat the halloumi slices dry. Lightly coat each slice in flour, shaking off any excess. In a separate non-stick skillet, heat a thin layer of olive oil over medium-high heat. Fry the halloumi for 1-2 minutes per side until a deep golden-brown crust forms.
4. Assemble: Stir the chopped roasted hazelnuts and halved olives into the warm shallot-apricot mixture. Spoon this topping generously over the pan-fried halloumi slices. Serve immediately with crackers or toasted bread on the side.
Serving Suggestions
For a stunning presentation, arrange the golden halloumi slices on a large platter and spoon the topping over the center. Offer a variety of crackers, toasted baguette slices, or even crisp endive leaves for a low-carb option. This dish pairs beautifully with a crisp white wine or a dry rosé to cut through the richness. For a fuller spread, serve alongside other Mediterranean-inspired dishes like hummus, marinated vegetables, or grilled meats.
How-to Summary
Roast and chop hazelnuts. Caramelize shallots, then simmer with apricots, honey, and vinegar to create a sweet-tangy relish. Lightly flour and pan-fry halloumi slices until golden. Combine hazelnuts and olives with the relish, then serve over the warm cheese with crackers or bread.
Frequently Asked Questions
Can I make any part of this ahead of time? Yes, you can roast the hazelnuts and prepare the shallot-apricot mixture up to a day in advance. Store separately in the fridge and gently reheat the topping before assembling.
What can I use instead of hazelnuts? Toasted almonds, walnuts, or pine nuts make excellent substitutes, offering a similar crunchy texture.
My halloumi is sticking to the pan. What did I do wrong? Ensure your oil is hot before adding the cheese and that you’re using a good non-stick skillet. Also, avoid moving the slices for the first minute to allow a crust to form.
Is halloumi cheese vegetarian? Traditional halloumi is made with animal rennet, so it is not always vegetarian. Check the label for vegetarian rennet if needed.
Can I bake the halloumi instead of frying it? Absolutely. For a lighter version, brush slices with oil and bake on a parchment-lined sheet at 400°F for about 10 minutes, flipping halfway, until golden.
Common Mistakes to Avoid
- Overcrowding the Pan: Fry the halloumi in batches to prevent steaming and ensure each piece gets a proper sear.
- Burning the Shallots: Cook them low and slow. High heat will burn them before they caramelize properly.
- Skipping the Flour: The light flour coating is crucial for achieving an extra-crispy, golden exterior on the cheese.
- Serving Cold: This dish is best served immediately while the halloumi is still warm and squeaky.
Conclusion
This Pan-Fried Halloumi with Olives & Hazelnuts is a masterclass in balancing textures and flavors—salty, sweet, crunchy, and creamy. It transforms a simple cheese into a show-stopping appetizer with minimal effort. By following the detailed steps and avoiding common pitfalls, you can reliably create an impressive dish that will delight your guests and elevate any gathering.