Fresh Nectarine & Fried Halloumi Skewers with Basil and a Pineapple Balsamic Reduction
You may want to go ahead and double this recipe, it’s outstanding! Halloumi is a cheese traditionally made from goat and/or sheep’s milk. It gained its popularity as a grilling cheese because it maintains its shape when heated. The semi-salty cubes of Halloumi paired with basil, nectarine and a pineapple balsamic reduction are insanely delicious. Makes about 12 to 15 skewers.
Equipment
- 12 to 15 small wooden skewers
Ingredients
Ingredients:
- 1/2 cup Sigona’s golden pineapple white balsamic
- One package Halloumi usually 7.9 oz.
- Cooking oil such as grapeseed or avocado
- At least 2 fresh nectarines
- 12 to 15 small/medium fresh basil leaves
Instructions
- Add the balsamic to a small saucepan over medium heat. Once boiling, turn heat to low to simmer for about 10-12 minutes, stirring occasionally, or until it has thickened and reduced by at least half. Remove from heat and transfer the reduction to a wide bowl to cool to room temperature.
- Meanwhile, slice halloumi into 12 to 15 cubes. Cut the nectarines in half and slice the fruit into chunks similar in size to the Halloumi.
- Add a few teaspoons cooking oil to a skillet and heat over medium heat. Add the Halloumi cubes, working in batches if necessary, and cook for about 45 second to 1 minute or so a side – being careful they don’t brown or crisp too much – until the side is gently browned. Brown at least 2 sides of the cubes. Use tongs to remove and set aside.
- Slide a piece of the nectarine onto the skewer followed by a basil leaf and then a cube of the Halloumi. Arrange the skewers, standing or laying down, on a serving tray then drizzle with the balsamic reduction. Serve soon.
Tried this recipe?Let us know how it was!