This cheese melts perfectly, it doesn’t ooze out all over it stays contained. But it is still creamy and soft when you bite into it and has a nutty flavour.
You’ll see that the Cedar wood smoke infusion takes that to the next level. Just open up a bottle of wine and let the party begin!
Sundried tomatoes tossed in olive oil, garlic, oregano and capers make for the perfect topping. Try toasting a loaf of crusty bread to serve with it or choose crackers or brioche toast instead.
Top Tip: A sour cherry topping combined with the nutty warm cheese spread on brioche toast can also be truly amazing!
You’ll need:
- 1 Cedar wood gourmet grilling plank
- 250g haloumi cheese
- 5 sundried tomatoes, halved or chopped
- ½ teaspoon of oregano or a mix of Italian herbs
- Salt-cured capers, rinsed and dried, to your liking
- Fresh garlic to your liking
- A decent drizzle of extra-virgin olive oil
Step 1:
Soak the Cedar wood gourmet grilling plank in water for at least an hour.
Step 2:
Place the haloumi on the plank and spoon the sundried tomatoes and herb, garlic and salt mix over. Sprinkle with a little olive oil.
Step 3:
Place the plank with the cheese on it on grill over medium heat. Cover grill and cook 10-15 minutes or until cheese is warm.
Step 4:
Remove plank from grill and serve it with slices of toasted crusty or brioche bread, or with your favourite crackers.
