I love how one ingredient can be the inspiration behind an appetizer, dessert or even a whole meal. In today’s traditional Friday afternoon happy hour, my muse was halloumi and given it’s a cheese that is beautiful when grilled, summer felt like the perfect occasion to put some on the BBQ.

My family first tried this cheese when we were expats in Australia. Until our relocation agent suggested I order some one evening when dining at a restaurant with her, I had never even heard of it before. Truth be told I was a little skeptical when it arrived on my plate, but the moment it hit my palate, I was hooked. It was served with barramundi fish and this pairing was so perfect, often times I sought out restaurants where these items were on the menu.

While this cheese has Mediterranean origins and summer appetizers call for lighter and brighter flavors, adding to the board some homemade hummus, fresh cherry tomatoes, sliced cucumber and a melody of olives, all to complement the halloumi, seemed fitting. I added some pita bread to dip into the hummus, but equally love dunking in the veggies to balance the grilled halloumi. Additionally, I believe we should always eat in color and this Mediterranean Board does exactly that!

There’s never a time when I serve halloumi to my family that our days in Australia aren’t woven into conversation, which defines one of the many reasons why food is so beautiful. I can ensure this Friday’s apéro will entail words around reminisced times from Brisbane and that in and of itself is the best souvenir from travels or time abroad.

Cheers!

Mediterranean Board:

• 8 oz. Halloumi
• Cherry tomatoes, halved
• Sliced cucumbers
• Olives of your choice
• Pita bread or crackers
• Oregano (optional)
• Hummus of your choice. For this board, I made Gaby Dalkin’s artichoke hummus with smoked paprika from her Everyday California Cookbook but this recipe is equally as wonderful: https://whatsgabycooking.com/hummus-and-herbed-baked-pita-chips/

For the halloumi, slice in ½” pieces. Put directly on the grill at 400°F or place onto a grill pan, which is what I use . Grill first side for about 5 minutes and then carefully flip, grilling the other side for an additional 5 minutes. Plate and serve while warm.

Fill the remainder of the board with the veggies, olives, hummus and pita bread. For the veggies, sprinkle with salt, pepper and oregano.

Enjoy!