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(This post has been updated from the original November 2015 version to provide a better experience for you)
These little Bacon Halloumi Bites are SO simple to make and very quick to disappear! They’re ridiculously moreish and are perfect for any party, BBQ or gathering. With that beautifully squeaky halloumi wrapped up in sultry salty bacon, little hints of black pepper and tangy chives, you’re not gonna go far wrong are you?! Team it up with this perfect homemade hummus recipe and seriously – best party food EVER!
What’s not to love about them? These Bacon Halloumi Bites are little bites of heaven! It’ll be the best magic show you’ll ever put on… put the plate down and they’ll miraculously disappear! I guarantee your guests will be asking you for more, or the recipe, or both!
These little beauties are perfect for ANY occasion. Such an easy, delicious party food. If it’s more of a centre piece you’re after, this stunning festive star pull apart bread is more what you might need.
Still looking for more party food inspiration? You might like these sticky teriyaki chipolata bites,pigs in blankets and bbq bacon pineapple bites!
Bacon Halloumi Bites – Step by Step Picture Recipe
Here is what you will need to make 24.
(For a printer friendly version, see the recipe card at the end of this post)
Preheat your oven to 200°C/Fan 180°C and line a baking sheet with tin foil.
Then cut the halloumi block into 24 pieces and set to one side.
Take each slice of streaky bacon and stretch them out using the back of a knife. (This is to thin it out, making less go a longer way and shortening the cooking time.) Cut each slice in half.
Sprinkle each piece of bacon with some chives & black pepper. Don’t add salt as the bacon is already very salty.
Place a piece of halloumi at the end of a strip and roll it up. Repeat until everything is used up thenplace them onto the prepared tin.
Bake in the preheated oven for 18 – 20 mins until the bacon is golden and crispy.
These are best served straight from the oven. Place them onto a serving plate with some co*cktail sticks and let your guests dig in. See! I TOLD you they were easy to make!!
What’s your all time favourite party food nibble? Let me know in the comments below!
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Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
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I'm often asked how I slice my halloumi without it splitting, so I thought I'd film a reel to show you exactly how I do it (it's really easy! 🙌). The key is to slice it on the narrower side of the block, rather than the larger side.
Why do you soak halloumi before cooking? While completely optional, many swear by this step for a softer, more flavourful, and sweeter result that will set your halloumi apart from all others. The easiest method is to soak the whole block of cheese in cold water for at least two hours (or overnight if you have time).
Make sure you don't overcook the halloumi, otherwise it will become rubbery and dry. Sometimes the halloumi closest to the middle of the pan cooks quickest, so you might want to rotate the halloumi around the pan towards the end of cooking each side so that it cooks evenly.
This appetizer recipe, which also happens to be gluten-free, features halloumi cheese, cut into cubes, breaded in a thin layer of cornmeal, and shallow pan-fried in olive oil until golden brown. A mixture of honey and chili garlic sauce is drizzled on top for a sweet and spicy combo that's perfect with the cheese.
It is the high pH (low acid) of the cheese that causes this non-melting characteristic. Although the cheese keeps its shape, its outward appearance turns into a crispy, golden-brown color when fried or browned and with grill marks when grilled, it softens significantly but it does not melt.
Halloumi needs a lot of pressing so that most of the whey is out. So.. not pressing enough might be one reason.. Another reason might be your cooking time in the whey. Halloumi needs to stay in the whey cooking for at least 20 minutes.
When eaten regularly in large quantities halloumi can be considered unhealthy, as this fried cheese is pretty high in saturated fat and salt. However, when eaten sporadically as part of a balanced diet, halloumi has a range of health benefits, as it's high in calcium and protein.
Simply patting the haloumi dry with paper towel will remove some of the saltiness, but you can also place it in a bowl of cold water to remove more of the salt, if you prefer. Just soak for 5 minutes, then pat dry with paper towel – patting dry is important to ensure the lovely golden crispy edges!
What is halloumi? Originating from Cyprus, halloumi is a semi-hard, un-ripened, brined cheese that can be made from cow, sheep or goat's milk. It can be eaten raw but is truly delicious cooked, having a high melting point, makes it an excellent choice for grilling or frying.
This is because, unlike many cheeses, halloumi has a high pH, as no starter cultures are used in its production. It seems that when this dense casein network “rubs” against the enamel of the teeth, it produces a squeak. Other cheeses usually have a lower pH, which tends to make the casein more fragile.
Halloumi is made out of sheep's milk, which is more expensive than cow's or goat's milk due to the animal milking production—though nowadays you can also find Halloumi varieties with a mix of these kinds of milk, thus lowering the price of the product.
You can enjoy halloumi slices cold in the salad. So, if you're prepping your lunch before work, you won't need to worry about reheating the cheese for your halloumi salad. Can you eat halloumi raw? Yes, you can eat halloumi cheese without cooking it first!
Halloumi is often high in sodium, saturated fat, and calories. It's not suitable for those following a vegan or dairy-free diet. Some types are not appropriate for a vegetarian diet, either.
In the UK, halloumi is easy to find in pretty much all supermarkets. It's often rolled in dried herbs (usually mint) before being sold – which explains the little black dots you can see on the halloumi in some of my photos!
Halloumi is a semi-hard cheese made principally in Cyprus from sheep or goat milk or mixture of the two. The raw milk is coagulated as for Feta cheese.
The chemistry gets more complicated here, but in simplified terms, the milk proteins become rigid so the cheese lacks stretch. After draining the whey, the fresh slabs of halloumi are sprinkled with salt and dried mint, then folded in half and placed in brine. That's why halloumi slices can look as if they have split.
Simply patting the haloumi dry with paper towel will remove some of the saltiness, but you can also place it in a bowl of cold water to remove more of the salt, if you prefer. Just soak for 5 minutes, then pat dry with paper towel – patting dry is important to ensure the lovely golden crispy edges!
Soak the halloumi in water for 30 minutes or up to 24 hours to remove the salty taste. I love the salty taste of halloumi, so I prefer not to soak it. However, if you find the kind you have to be too salty, the soak will help alleviate that. Allow the halloumi cheese to grill without touching it.
Introduction: My name is Duane Harber, I am a modern, clever, handsome, fair, agreeable, inexpensive, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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