Hot honey halloumi cheese is the perfect mix of sweet, spicy, and salty with a touch of citrus to brighten it all up. Halloumi cheese is famous for its firm texture that holds up beautifully on the grill or in a skillet, giving you a golden crust and a soft, warm center.
When paired with hot honey and lemon, it transforms into an irresistible appetizer that works really well on a charcuterie board. This recipe comes together quickly, making it a fantastic option for entertaining!
This hot honey halloumi is perfect for a summer charcuterie board or anytime you want something different from the usual. It's a nice contrast to whipped cheeses on a board, and pairs well with prosciutto and beef salami.
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Ingredients
- 8 ounces halloumi cheese: a firm, salty cheese that grills or pan-fries beautifully
- 1 tablespoon extra-virgin olive oil: helps the cheese brown and prevents it from sticking to the grill
- 3 tablespoons hot honey: or use regular honey mixed with 1 teaspoon crushed red pepper
- 1 tablespoon fresh lemon juice: adds brightness and balances the sweetness
- 1 teaspoon lemon zest: adds more citrus flavor
- Large pinch of coarse salt: to finish and bring out the flavors
- Sliced hot peppers (optional): use these if you're a spice lover and/or just want a bit more color to the dish
Step-by-Step Instructions
- Slice the halloumi: Cut the block of halloumi into 6 even slices. If you plan to grill them on skewers, make sure each slice is thick enough to hold together.
- Make the marinade: In a shallow dish, whisk together the olive oil, hot honey, lemon juice, lemon zest, and a pinch of coarse salt until it's thoroughly combined.
- Marinate the cheese: Add the halloumi slices to the dish, turning to coat each piece well. Cover and refrigerate for at least 30 minutes, or up to 3 hours.
- Preheat: For grilling: Preheat your grill to medium heat. For pan-frying: Warm a nonstick or cast iron skillet over medium heat.
- Cook the halloumi: Thread each slice onto a skewer if grilling. Cook for 2-3 minutes per side, until golden brown with grill marks or it's nicely browned.
- Serve: Transfer to a platter or charcuterie board. Drizzle with a little extra hot honey, if desired, and serve warm.
TIP: For bite-sized appetizers, cut the halloumi into smaller cubes before marinating and serve it with toothpicks.
Equipment Needed
- Sharp knife: to slice the halloumi evenly.
- Cutting board: for prepping the cheese and zesting the lemon.
- Microplane or fine grater: for zesting the lemon.
- Mixing bowl or shallow dish: to whisk the marinade and marinate the halloumi.
- Tongs: for turning the cheese on the grill or in the pan.
- Grill or grill pan: or a nonstick/cast iron skillet for pan-frying.
- Skewers (optional): if you'd like to grill the halloumi on sticks for easy serving.
- Platter or serving board: to serve the hot honey halloumi, especially if you're adding it to a charcuterie spread.
Tips
- Don't skip the marinating time: Even 30 minutes makes a big difference. The halloumi absorbs the hot honey and citrus flavors, giving it a sweet-spicy glaze as it cooks.
- Keep an eye on the grill or pan: Halloumi cooks quickly and can go from perfectly golden to overdone in just a minute. Flip it as soon as it develops grill marks or is golden brown.
- Oil the grill grates or pan: A light brushing of oil prevents the cheese from sticking and helps get those gorgeous grill marks.
- Cut it evenly: Slice the halloumi into even pieces so it cooks at the same rate. Thicker slices hold together better on skewers, while thinner slices work well for pan-frying.
- Serve it immediately: Halloumi is best enjoyed hot, straight off the grill or pan, when the outside is crisp and the inside is warm and soft.
- Add an extra drizzle of honey at the end: A final touch of hot honey just before serving gives the cheese a glossy finish.
- Pair with fresh sides: Halloumi's salty richness goes well with fresh salads, roasted vegetables, or fruit like figs and watermelon. If serving it with charcuterie, choose a soft, spreadable cheese as well as a hard cheese to accompany it.
Substitutions & Variations
- Hot honey: If you don't have hot honey on hand, mix regular honey with crushed red pepper flakes, cayenne, or a dash of hot sauce. Adjust the heat level to your taste.
- Halloumi substitutes: Try grilling paneer or queso fresco if you can't find halloumi. These cheeses hold their shape when heated, though the flavor won't be quite the same.
- Try different citrus: Swap lemon juice and zest for lime or orange for a new flavor profile. Lime works especially well if you're serving this for a Mexican meal.
- Add more spice: Add smoked paprika, chili powder, or a sprinkle of Aleppo pepper to the marinade.
- Make it a salad: Serve the grilled hot honey halloumi over mixed greens, couscous, or quinoa with a little extra dressing.
- Skewers for sharing: Cut the halloumi into cubes, marinate, and thread onto skewers with vegetables like bell peppers, zucchini, or cherry tomatoes.
- Charcuterie board ready: Slice it into smaller pieces and serve it alongside nuts, fruit, and cured meats for a sweet-spicy-savory bite!
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Storage & Reheating
- Refrigeration: Store leftover hot honey halloumi in an airtight container in the fridge for up to 2 days. Keep any extra marinade or hot honey in a separate small container for drizzling when reheating.
- Freezing: Not recommended. Halloumi loses its texture and becomes rubbery once it's frozen and thawed.
- Reheating on the stove: Warm slices in a nonstick or cast iron skillet over medium-low heat for 2-3 minutes per side. Add a drizzle of hot honey just before serving.
- Reheating in the oven: Place halloumi on a parchment-lined sheet pan and warm at 325°F for about 8-10 minutes until it's heated through.
- Microwave: Can be used in a pinch (about 20-30 seconds), but it may make the cheese chewy.
Tip: Halloumi tastes best freshly cooked, but if you do save leftovers, serve them with a fresh drizzle of hot honey and a squeeze of lemon.
Frequently Asked Questions
What is halloumi?
Halloumi is a semi-hard, brined cheese from Cyprus, traditionally made with a mix of goat's and sheep's milk (sometimes cow's milk too). It has a high melting point, which makes it perfect for grilling or pan-frying.
What does hot honey halloumi taste like?
It's a balance of salty, sweet, and spicy with a hint of citrus. The cheese stays firm and slightly chewy, while the hot honey glaze caramelizes lightly on the outside.
Can I make hot honey halloumi without a grill?
Halloumi can also be pan-fried in a nonstick or cast iron skillet over medium heat. You'll still get that golden crust without needing an outdoor grill.
What can I use instead of hot honey?
Mix regular honey with crushed red pepper flakes, cayenne pepper, or a dash of hot sauce. Adjust the spice level to your taste.
Can I make it ahead of time?
Hot honey halloumi is best eaten fresh off the grill or pan. You can marinate it ahead of time (up to 3 hours), but cook it just before serving for the best texture and flavor.
How do you serve it?
It's great on its own as an appetizer, skewered for easy bites, or as part of a charcuterie board. It also pairs beautifully with fresh salads, grilled vegetables, or summer fruits like watermelon and figs.
Can I use another cheese instead of halloumi?
Paneer or queso fresco are the closest substitutes since they can handle high heat without melting.
Related
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Pairings
These are the appetizers we love to serve with hot honey halloumi:
📖 Recipe
Hot Honey Halloumi
This is an easy appetizer that's terrific on the grill or pan-fried. To make them bite-sized, cut them into smaller pieces and serve with toothpicks.
Ingredients
- 8 ounces halloumi cheese: a firm, salty cheese that grills or pan-fries beautifully
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons hot honey (or regular honey mixed with 1 teaspoon crushed red pepper)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Large pinch of coarse salt
- Sliced hot peppers (optional, for topping)
Instructions
- Cut the block of halloumi into 6 even slices. If you plan to grill them on skewers, make sure each slice is thick enough to hold together.
- In a shallow dish, whisk together the olive oil, hot honey, lemon juice, lemon zest, and a pinch of coarse salt until it's thoroughly combined.
- Add the halloumi slices to the dish, turning to coat each piece well. Cover and refrigerate for at least 30 minutes, or up to 3 hours.
- For grilling: Preheat your grill to medium heat. For pan-frying: Warm a nonstick or cast iron skillet over medium heat.
- Thread each slice onto a skewer if grilling. Cook for 2–3 minutes per side, until golden brown with grill marks or it's nicely browned.
- Transfer to a platter or charcuterie board. Drizzle with a little extra hot honey, if desired, and thinly sliced peppers (optional). Serve warm.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 187Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 26mgSodium: 249mgCarbohydrates: 14gFiber: 1gSugar: 7gProtein: 8g
The nutrition information is estimated.
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