Recipes Appetizers Antipasto Cheese Saganaki Halloumi (Cypriot Fried Halloumi) 4.0 (2) 2 Reviews Halloumi cheese is fried in clarified butter, then brushed in a spiced honey and served with lemon yogurt, brandy-basted nectarines, and fresh tomatoes in this sweet and savory appetizer from Christian Hernandez, chef de cuisine of March in Houston. Sommeliers June Rodil and Mark Sayre pair a bottle of 2020 Benanti Etna Bianco, from Sicily, with this vibrant dish. "Carricante inherently has peachy stone-fruit and melon notes and a texture that goes really well with the squeaky Saganaki Halloumi," they say. "It's bright and fresh, with a lovely coastal salinity." By Christian Hernandez Published on August 18, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Cedric Angeles / Prop Styling by Stephanie Bohn Total Time: 2 hrs 45 mins Servings: 2 Ingredients Spiced Honey ½ cup honey 6 rosemary sprigs 2 whole coriander seeds ½ teaspoon kosher salt ½ teaspoon black pepper Lemon Yogurt ⅓ cup plain whole-milk yogurt 2 teaspoons grated lemon zest plus 1 tablespoon fresh lemon juice (from 1 lemon) ¼ teaspoon kosher salt Nectarine 2 teaspoons clarified butter or neutral cooking oil (such as canola, grapeseed, or vegetable oil) 1 medium (6-ounce) nectarine, halved and pitted 2 tablespoons (1 ounce) brandy Halloumi ¾ cup clarified butter (from 1 [7 1/2-ounce] jar) or neutral cooking oil (such as canola, grapeseed, or vegetable oil) 1 (4-ounce) Halloumi cheese block (2- x 2- x 3-inch) (such as Alambra), drained 25 cup finely chopped fresh mint 1 tablespoon finely chopped fresh oregano Additional Ingredients ¼ cup Sun Gold or multicolored cherry tomatoes, halved lengthwise (about 1/3 cup) 2 tablespoons extra-virgin olive oil Flaky sea salt, for garnish Directions Make the spiced honey: Combine honey, rosemary sprigs, coriander seeds, salt, and pepper in a small saucepan; cook over low, stirring occasionally, 15 minutes. Pour through a fine wire-mesh strainer into a small heatproof bowl. Discard solids. Let spiced honey cool 15 minutes. While spiced honey cooks, make the lemon yogurt: Whisk together yogurt, lemon zest and juice, and salt in a small bowl. Cover and refrigerate until ready to serve. Make the nectarine: Heat clarified butter in a medium-size nonstick skillet over medium-high. Brush cut sides of nectarine halves evenly with some of the brandy. Place nectarine halves, cut side down, in skillet, and brush tops evenly with some of the brandy. Cook, undisturbed, until cut sides are golden, 2 to 3 minutes. Flip nectarine halves, and cook until golden, 1 to 2 minutes, brushing liberally with brandy every 10 to 15 seconds. Remove from heat. Transfer nectarine halves to a cutting board. Cut into bite-size oblique pieces, and set aside. Make the Halloumi: Wipe skillet clean, and add clarified butter. Heat over medium until butter shimmers. Cut Halloumi evenly into 2 (1- x 1- x 3-inch) pieces, and pat dry with paper towels. Add cheese pieces to skillet, and cook, turning occasionally, until golden brown on all sides, 3 to 5 minutes. Remove from heat. Transfer cheese to a plate. Stir together mint and oregano in a shallow dish. Spread 2 tablespoons spiced honey on all sides of cheese. (Reserve remaining spiced honey for another use.) Dip cheese in mint mixture until evenly coated, pressing gently to adhere. Cut each cheese piece in half lengthwise to create 4 (1- x 1/2- x 3-inch) pieces. Divide lemon yogurt evenly among 2 shallow bowls. Top evenly with cheese pieces. Arrange nectarine halves evenly on and around cheese. Arrange tomato halves evenly on and around cheese. Drizzle evenly with extra-virgin olive oil, and garnish with flaky sea salt. Serve immediately. Make Ahead Spiced honey can be stored in an airtight container at room temperature up to 6 months. Note Halloumi can be found at most Middle Eastern markets and online at parthenonfoods.com. Suggested Pairing Benanti Etna Bianco Rate it Print