Honey-baked halloumi is sweet, salty, herby, and the perfect addition to bowls and pasta. Baked halloumi is golden and crisp and ready in just under 30 minutes!
The first time I tried halloumi it was as a topping for my cherry tomato orzo, and let me tell you: it was fantastic.
Halloumi is a salty and "squeaky" cheese, which means it literally makes a squeaking sound when chewed. It's made from a combination of sheep's and goat's milk, and it originated in the Mediterranean region.
Halloumi has a higher melting point than most cheeses, which means it doesn't melt in the oven and instead becomes crispy and golden.
Baking halloumi with a drizzle of olive oil, honey, and dry herbs creates a sweet-and-salty, firm, and almost French fry-like result that's perfect on bell pepper pasta, summer farro salad, and grain bowls. I use a similar method for the baked halloumi on my kale halloumi salad.
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Recipe summary
- Ingredients: This recipe uses very simple ingredients, many of which you likely already have on hand. It requires just one block of halloumi, honey, olive oil, and a few dry herbs.
- Texture: Baked halloumi is firm, golden, and crisp around the edges. Some people called baked halloumi "halloumi fries", because of how crisp it becomes. However, the halloumi can be cooked for a shorter amount of time for a softer result.
- Flavors: Honey may seem like an unlikely choice, but it is the perfect ingredient to balance out the natural saltiness of halloumi. Dry herbs enhance the baked halloumi even more, adding an extra layer of flavor that makes it the perfect addition to pasta dishes.
- Time: This recipe takes just about 30 minutes to make.
Ingredients
- Halloumi: Most commonly made from a combination of sheep's and goat's milk, but sometimes containing cow's milk as well, halloumi is sold as a thick square of cheese. I usually find it in the specialty cheese section at Kroger, next to Parmesan and blocks of feta.
- Honey: Don't skip the honey, as it balances out the saltiness and helps to create a crisp golden finish on the halloumi.
- Herbs: Dry basil, rosemary, and oregano add extra depth to the halloumi. Feel free to swap out dry herbs based on what you have on hand. I did not test this recipe with fresh herbs, so I can't say for sure how well they work here.
- Olive oil: Just a small drizzle of oil helps the halloumi to brown. Canola or avocado oil also work.
Step by step instructions
Halloumi is sold as a folded-appearing block of cheese that looks similar to a block of tofu. Unfold the block to make a thinner rectangle of cheese. If the block isn't unfoldable, you should be able to slice it in half to create two thinner rectangles.
Slice each rectangle into thin strips, about the size of tempeh bacon strips.
Place the halloumi on a parchment-paper lined baking sheet. I recommend using parchment paper to keep the halloumi from sticking to the sheet pan and for easier cleanup.
Drizzle the halloumi with olive oil, dry herbs, and salt. Toss with a spatula to coat. Spread the halloumi out into a thin layer. Try to avoid overlapping pieces.
Bake at 375°F for just 10 minutes.
Remove from the oven and drizzle with honey. Flip the halloumi slices over so that the honey side is facing down. This helps the halloumi to bake evenly and to become more golden.
Bake for an additional 10 minutes. The baked halloumi is ready when golden throughout.
Cooking tips and variations
- For softer halloumi, decrease the cook time to just 15 minutes at 375°F. Halloumi cooked for 20 minutes is crispier and continues to dry out as it cools down.
- The baked halloumi can be made without herbs, but I recommend keeping the honey as it helps with color and texture.
- A 1-ounce serving of halloumi contains about 6 grams of protein, making it an easy way to add protein to meals. It's a great addition to pesto orzo salad or sweet potato grain bowls.
Pan-fried halloumi option
Halloumi can be made in a skillet instead of the oven, but it is slightly more hands-on than baked halloumi. See my halloumi bowls recipe for a recipe that uses this method.
First heat a small drizzle of olive oil in a large pan over medium heat. Add the sliced halloumi and cook until golden on one side, about 5 minutes.
Add the honey and herbs, then flip so that the side with the honey is touching the pan. Continue cooking until golden throughout, just about 5 minutes.
Storage tips
Leftovers are best within 3 to 4 days. Keep refrigerated in a closed container.
Reheating: The easiest way to reheat baked halloumi is in the microwave for just 1 to 2 minutes. Baked halloumi softens when reheated in the microwave. Alternatively, reheat it on a pan over medium heat to re-crisp it.
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Recipe
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Honey Baked Halloumi
Ingredients
- 8 ounces halloumi
- 1 teaspoon extra virgin olive oil
- ½ teaspoon dry basil
- ½ teaspoon dry oregano
- ½ teaspoon dry rosemary
- ¼ teaspoon black pepper
- ⅛ teaspoon kosher salt adjust to taste
- 1 to 2 teaspoons honey more to taste
Instructions
- Preheat the oven to 375°F.
- To prepare the halloumi: Halloumi is usually sold in a folded-appearing block. Unfold and break the block of halloumi to make two thinner rectangles. Slice each rectangle into thin strips, each about ¼ inch in thickness. See photos in post for reference.
- Place the halloumi pieces on a parchment-paper lined baking sheet (makes clean-up easier and keeps halloumi from sticking to the sheet pan).
- Drizzle the halloumi with olive oil, dry herbs, pepper, and salt. Toss with a spatula to coat. Spread the halloumi into an even layer.
- Bake at 375°F for 10 minutes. Remove from the oven and drizzle with honey. Flip the halloumi slices over so that the honey side is touching the pan.
- Return to the oven to bake for 8 to 10 minutes, until the halloumi is crisp and golden on both sides. For softer halloumi, bake for only 5 additional minutes.
- Remove from the oven and serve immediately. Enjoy!
Notes
- Halloumi is a specialty cheese in the United States, so it may not be available at all grocery stores. I have found it at higher-end stores like Whole Foods, but it's also available in the specialty cheese section at Kroger.
- Pan-fry option: This option is a little bit faster but requires more hands-on time. First heat a small drizzle of olive oil in a large pan over medium heat. Add the sliced halloumi and cook until golden on one side, about 5 minutes. Add the honey and herbs, then flip so that the side with the honey is touching the pan. Continue cooking until golden throughout, just about 5 minutes.
- Leftovers are best within 3 to 4 days. Keep refrigerated in a closed container.
- Reheating: The easiest way to reheat baked halloumi is in the microwave for just 1 to 2 minutes. Halloumi softens when reheated in the microwave. Alternatively, reheat it on a pan over medium heat to re-crisp it.
Jennie says
What an incredible surprise! The honey was an unexpected touch, but it really did caramelize the cheese beautifully and provided a nice contrast in the flavour. I would absolutely make these again!
Cassidy Reeser says
So happy to hear you liked it! The honey does add a nice balance to what is otherwise a very salty cheese.