GRILLED HALLOUMI CHEESE AND FIG CROSTINI
GRILLED BBQ- GLAZED SWEET POTATOES
GRILL YOUR
This easy, elegant appetizer contrasts sweet, juicy figs with toasty, nutty cheese that’s golden on the outside and melty on the inside.
PREP TIME 10 MIN. –COOK TIME 5 MIN. READY IN 15 MIN. –SERVINGS 8
1 medium baguette 1 (8.8 oz) pkg halloumi cheese 6 fresh figs
2 tbsp honey ¼ cup small fresh basil leaves
STEP 1 Set grill to medium-high. Cut the baguette
into 1/3-inch-thick slices. Grill 1–2 min. per side, until lightly toasted. Transfer to a serving platter. STEP 2 Pat the halloumi dry with paper towels and cut into 12 thin slices. Grill 1 min. per side, until well browned. Transfer to a cutting board and cut each slice into smaller squares. Place 1 on each slice of baguette. STEP 3 Quarter the figs lengthwise and divide figs among baguette slices. Using fork, drizzle honey over figs and season with salt and coarsely ground black pepper. Garnish with the basil.
Tip Can’t find halloumi? Try looking for Mexican queso de freir, “frying cheese,” which can also
be grilled.
Per serving: 236 calories, 9g fat, 5g saturated fat, 16mg cholesterol, 535mg sodium, 30g carbohydrate, 2g fiber, 12g sugar, 11g protein
SIMPLE SWAP: No figs? Use slices of peaches, plums, or
nectarines instead. CHEESE!
A quick spin in the microwave slashes cooking time, ensuring the sweet potatoes cook evenly on the grill.
PREP TIME 15 MIN. –COOK TIME 10 MIN. READY IN 25 MIN. –SERVINGS 6
Halloumi
This Mediterranean cheese is firm and slightly salty, and retains its shape when grilled.
3 medium sweet potatoes, scrubbed 2 tbsp canola oil 1 tbsp dry barbecue seasoning
¼ cup Nature’s Promise Organic Barbecue Sauce 3 tbsp finely chopped pecans 2 green onions, thinly sliced
Barbecue rub
Rubs aren’t just for meat—this blend of brown sugar, orange, onion, and garlic adds spice to sweet potatoes.
STEP 1 Set grill to medium-high. Cut the sweet potatoes into ½-inch-thick slices and place in a microwave-safe dish. Cover with vented plastic and microwave 1 min. STEP 2 Uncover potatoes and brush all over with the oil. Sprinkle with the barbecue seasoning. Grill 2–3 min. per side, until tender and grill marks appear. STEP 3 Brush tops with some of the barbecue sauce and turn slices over. Grill 1 min., brushing tops with remaining barbecue sauce. Turn potatoes over once more and grill 1 min. Transfer to a platter. Garnish with the pecans and green onions.
Per serving: 123 calories, 7g fat, 1g saturated fat, 0mg cholesterol, 107mg sodium, 15g carbohydrate, 2g fiber, 5g sugar, 1g protein
74 June 2019 |
www.savoryonline.com
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