Image
European Cheese Aperitif Plate
Baked Cypriot Halloumi cheese PDO is accented with olives and mini-tomatoes. The sweetness of the Croatian Organic fig jam complements the Danish Danablu PGI. Both dishes are easy to make and will be very popular at Apero.
- Halloumi cheese PDO from Cyprus 125g (half)
- Mini tomato (some)
- Olives (Greece)
- Danablu PGI from Denmark (50g)
- Organic Fig jam from Croatia (some)
- Baguette (some)
Instructions
Prep time
5 min
Cook time
20 min
Total time
25
min
Serves
1 - 4
Step 1
Soak the Cypriot Halloumi cheese in water for 1-2 hours to remove the salt.
Step 2
Drain well and cut into 2 cm dice.
Step 3
Place the cheese in a non-stick pan and brown the top and bottom.
Step 4
Top with mini-tomatoes and olives with a pick.
Step 5
Cut and shape the baguette into 7 mm thick slices. Bake in a toaster until crispy and take off the heat
Step 6
Danish Dananlu on a baguette, served with Croatian fig jam.
Tips
Does not include the time to remove the salt from the Halloumi cheese.
