Grilled Halloumi Cheese with Blueberry-Balsamic Jam

Grilled Halloumi Cheese with Blueberry-Balsamic Jam

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From: EatingWell Magazine, July/August 2015

Halloumi, a firm Greek cheese, can be cooked on the grill or in a skillet without melting all over the place. In this healthy appetizer recipe, it's paired with tangy and sweet blueberry jam. The berry jam recipe makes enough so you'll have leftovers for your morning toast or for a spectacular peanut butter and jelly.

Ingredients 8 servings

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  • ¼ cup lemon juice
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • ¼ teaspoon ground pepper
  • 8 ounces halloumi cheese, cut into 8 slices
  • 2 cups blueberries, fresh or frozen (not thawed)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • Pinch of salt

Preparation

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  1. Combine lemon juice, thyme and pepper in a shallow dish. Add halloumi and turn to coat. Let marinate at room temperature, turning once, for 1 hour.
  2. Meanwhile, combine blueberries, vinegar, honey and salt in a medium saucepan. Bring to a simmer over high heat, then reduce heat to medium and cook, stirring occasionally, until very thick and jamlike, 12 to 15 minutes for fresh berries, 20 to 30 minutes for frozen. Remove from heat.
  3. Preheat grill to medium-high.
  4. Oil the grill rack (see Tip). Grill the halloumi until warm and well marked, about 2 minutes per side. Use a metal spatula to help loosen the cheese from the grill before flipping it. Serve the cheese with the jam.
  • Make Ahead Tip: Refrigerate jam (Step 2) for up to 1 week. Serve at room temperature.
  • Oiling a grill rack before you grill helps prevent foods from sticking. Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition information

  • Serving size: 1 slice cheese & 1 Tbsp. jam
  • Per serving: 124 calories; 8 g fat(5 g sat); 1 g fiber; 8 g carbohydrates; 6 g protein; 3 mcg folate; 20 mg cholesterol; 6 g sugars; 0 g added sugars; 24 IU vitamin A; 4 mg vitamin C; 4 mg calcium; 0 mg iron; 320 mg sodium; 37 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 3½ lean meat, ½ fat

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