Halloumi cheese is a Greek semi-hard cheese made from a combination of sheep’s and goat’s milk.  It’s unique texture and thickness make it perfect for grilling over high heat seeing that it won’t completely melt.  Instead, it gets gooey and a bit stringy in the middle, and stays firm on the outside.  Halloumi has a fabulously salty taste, too that is great on its own with a squeeze of lemon, a grinding of pepper, and a handful of fresh herbs.  Grilled and served with bread, it is a fabulous appetizer idea and can be found in most specialty markets today which is great.

This lovely recipe takes a classic block of grilled halloumi one step further. It tops it with a sweet yet tangy jam made from fresh blueberries, a touch of honey and balsamic vinegar.  The jam is quick-cooking and ready in about ten to twelve minutes, and pairs very nicely with the inherent salty flavor of the halloumi.  I like to serve this with toasted French bread, but pita bread or even a black pepper-flavored cracker would be nice as well.

(To view this recipe, click on the following link: http://www.eatingwell.com/recipes/grilled_halloumi_cheese_blueberry_balsamic_jam.html)

Tagged: appetizer, blueberries, blueberry jam, blueberry-balsamic jam, Eating Well, Greek cheese, grilled cheese, grilled halloumi, halloumi, honey