Grilled Halloumi and Cherry Tomatoes with Mint Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Halloumi, a firm, mild cheese from Cyprus, is sold at some supermarkets and at specialty foods stores, natural foods stores, and Greek markets. Ingredients:
1 1/4 cups (loosely packed) fresh mint leaves |
3/4 cup (loosely packed) fresh basil leaves |
1/4 cup finely grated parmesan cheese |
1/4 cup plus 2 tablespoons extra-virgin olive oil |
1 garlic clove, sliced |
2 tablespoons pine nuts, toasted |
8 ounces cherry tomatoes, grape tomatoes, and/or pear tomatoes |
12 ounces halloumi cheese, cut crosswise into 2-inch-thick slices |
12 fresh basil leaves, thinly sliced |
3 to 4 long metal skewers |
Directions:
1. Combine mint, 3/4 cup basil, Parmesan, 1/4 cup oil, garlic, and pine nuts in processor. Blend until smooth. Season pesto with salt and pepper. Transfer to small bowl.
2. Prepare barbecue (medium-high heat). Thread tomatoes onto skewers. Brush with 2 tablespoons oil; sprinkle with salt. Grill skewers until tomato skins crack, 2 to 3 minutes per side. Grill Halloumi until golden, 2 minutes per side. Transfer cheese to platter.
3. Remove tomatoes from skewers and scatter over cheese. Top with dollops of pesto. Sprinkle with sliced basil and serve.
4. Per serving: 465 calories, 41 g fat 2 g fiber Nutritional analysis provided by Bon Appétit
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