Hot Honey Tomatoes with Halloumi
This easy-to-make appetizer is a delightful combination of sweet, juicy, and slightly spicy flavors. Braised cherry tomatoes are paired with pan-fried halloumi and drizzled with hot honey for a burst of deliciousness. The tomatoes are cooked in olive oil with garlic, thyme, and balsamic vinegar, while the honey adds a deep sweetness that complements the halloumi's salty richness. Perfect as a side dish for roasted meats or served with toast or garlic bread, this dish is a real crowd-pleaser.
9 ounces halloumi, cut into thick slices (about 8)
14 ounces cherry tomatoes
¼ cup olive oil
4 garlic cloves, minced
¼ cup white wine (preferably semi-sweet like Moscato)
¼ tsp ground cumin
¼ tsp smoked paprika
¼ tsp chili flakes
1 tbsp honey
4 sprigs thyme
1 tsp balsamic vinegar
Flaky salt, for serving
Freshly ground black pepper, for serving
Bread, for serving
Directions:
1. Heat 3 tbsp olive oil in a skillet over medium heat. Sear halloumi slices for 1 minute on each side until golden brown. Remove from skillet.
2. Lower heat, add remaining olive oil, and sauté garlic until fragrant. Deglaze with white wine and stir to dissolve browned bits.
3. Add tomatoes, cumin, paprika, chili flakes, and thyme. Cover and braise for 15 minutes.
4. Add honey, return halloumi to the skillet, and sprinkle with salt and pepper. Serve with warm bread.
Prep Time: 5 minutes
Kcal: 364