A few weeks ago, when I posted about the bacon wrapped feta, a good friend of mine now working in Germany reminded me how Germans will grill certain types of cheese with a high melt point. The first time I tried this as an appetizer at a German restaurant, I fell in love. The only problem was that I couldn't find out the type of cheese it was due to being lost in translation. My German friends were calling it schafkäse. Loose translation is sheep cheese. After some digging, I have learned that it can either be Halloumi or Feta. Whatever it is, this dish is good eating. When we have fresh peppers and tomatoes over the summer, I always try and make this for dinner a few times. So, here is our method.
First, I pickled some hot and sweet peppers with garlic cloves and olives. My pickling liquid was just a basic pickle brine:
1 1/2 cups of white wine vinegar. I used the white wine variety as I did not want the vinegar to be overpowering in the dish.
1/2 cup water
1 Tbsp of sugar. I used Turbinado
1 tsp of kosher salt
While the above was coming to a boil, I cut some sweet and hot peppers, then packed into 1/2 pint jars with:
2 garlic cloves
1/2 tsp oregano
Once the brine was boiling, I poured into the jars and sealed and let pickle for 24 hours.
The next day, after I lit my grill, I drained my peppers and placed in a bowl with some sliced onion, quartered tomatoes, and some pitted kalamata olives. I also sliced some 1x3 inch slabs of feta cheese and placed those in a bowl. Both bowls received light drizzle of olive oil. I also made sure the feta blocks were lightly coated on all sides with the oil.
Next, the crazy part. I placed the feta blocks over semi-direct heat for grilling.
Eventually, I placed the cheese on direct heat because I was not seeing the crispiness that I wanted.
One I was starting to see a nice brown color on my cheese, I made some room in my skillet to place the cheese for serving.
I served the Feta and veggies with slices of crusty baguette.
This makes a great summertime dinner or appetizer while grilling. It is also a nice use for all of those peppers and tomatoes you might have from your garden. Enjoy!
Thanks for stopping by,
Bill
First, I pickled some hot and sweet peppers with garlic cloves and olives. My pickling liquid was just a basic pickle brine:
1 1/2 cups of white wine vinegar. I used the white wine variety as I did not want the vinegar to be overpowering in the dish.
1/2 cup water
1 Tbsp of sugar. I used Turbinado
1 tsp of kosher salt
While the above was coming to a boil, I cut some sweet and hot peppers, then packed into 1/2 pint jars with:
2 garlic cloves
1/2 tsp oregano
Once the brine was boiling, I poured into the jars and sealed and let pickle for 24 hours.
The next day, after I lit my grill, I drained my peppers and placed in a bowl with some sliced onion, quartered tomatoes, and some pitted kalamata olives. I also sliced some 1x3 inch slabs of feta cheese and placed those in a bowl. Both bowls received light drizzle of olive oil. I also made sure the feta blocks were lightly coated on all sides with the oil.
Once the grill was ready, I put the pepper mixture in my trusty cast iron skillet and placed the skillet on my grill to start a very quick sauté.
Eventually, I placed the cheese on direct heat because I was not seeing the crispiness that I wanted.
One I was starting to see a nice brown color on my cheese, I made some room in my skillet to place the cheese for serving.
I served the Feta and veggies with slices of crusty baguette.
This makes a great summertime dinner or appetizer while grilling. It is also a nice use for all of those peppers and tomatoes you might have from your garden. Enjoy!
Thanks for stopping by,
Bill
