Grilled Halloumi with Grapes, Walnuts and Rosemary

Adapted from Fine Cooking (June/July 2011)

Who doesn’t want to eat cheese and bread for dinner? I’m actually not much of a cheese person, but throw in a glass of wine and I’m in! Halloumi is a hard cheese from Cyprus that is similar in taste to feta. It’s perfect for the grill because it becomes soft but doesn’t melt. We enjoyed this dinner, which seemed more like a big snack, outside on a terrific spring evening.

  • 1/2 cup chopped walnuts
  • 1 teaspoon minced fresh rosemary
  • 1 red onion, cut into thick slices
  • Olive oil
  • Kosher salt
  • Black pepper
  • 3 cloves garlic, minced
  • 1 pound seedless red grapes, washed (1 large bunch)
  • 1 tablespoon balsamic vinegar
  • 1/2 pound loaf artisan whole wheat bread (1 small loaf), sliced
  • 8 oz. halloumi cheese, sliced into 1/2″ slices
  • 4 cups mixed greens
  • Everyday Vinaigrette
  • Preheat the grill to direct high heat.
  • In a dry saute pan over medium low heat, toast the walnuts until fragrant and lightly browed, about 8 minutes. Place warm walnuts in a medium bowl, then add the rosemary and set aside.
  • Meanwhile, brush red onion slices with olive oil then sprinkle with salt and pepper. Place onion slices on the hot grill in a single-layered, tight cluster. Put the bunch of grapes on top of the onion slices and cover the grill. After 5 minutes, turn the onion slices and the bunch of grapes. Cover again and check after another 5 minutes. Onions should be softened and marked and the grapes should be bursting. Remove from the grill, roughly chop the onions and add them to the bowl with the walnuts and rosemary. Let the grapes cool for a few minutes, then remove them from the bunch and add them to the walnut mixture. Stir gently, allowing grapes to release some juice. Add the balsamic vinegar, a pinch of salt and pepper and set aside.
  • Brush the slices of bread with olive oil, then sprinkle with salt and pepper. Drizzle the halloumi with olive oil and season with salt and pepper. Place the bread and the cheese on the grill, but do not close it. Keep a close eye as not to burn them. After a few minutes, flip them. The bread should be lightly toasted and the cheese will have marks from the grill. Total grill time for the bread and cheese will be about 4 minutes. Remove from the heat.
  • Serve the grilled bread and cheese with the grape-walnut mixture and a side of lightly dressed greens.
  • Quick Tips
  • 1. I thought my kids would go nuts over a dinner of bread and cheese! They were a little reluctant to try the grape-walnut relish, so I let them eat grapes and walnuts on the side. All in all, not such a terrible dinner. My eldest even ate a bit of salad.
  • 2. We had a crisp white wine with this meal, but something bubbly would have also been nice. Maybe a prosecco or a sparkling rose?

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

3 responses to “Grilled Halloumi with Grapes, Walnuts and Rosemary”

  1. Lynda says:

    I so rarely cook with grapes, even though I eat them all day long. This recipe sounds fabulous! It’s on the menu for tonight.

  2. Christen says:

    I love this spin on a cheese and fruit plate, and can’t wait to try it! I recently came across your website and am so happy I did. You’ve got a wonderful idea and beautiful execution. I included this recipe (and you) in my weekly menu:
    Thanks for the inspiration!

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