Halloumi bruschetta with grilled tomato salsa

Halloumi is one of the oldest recorded cheeses in the world. The earliest known reference comes from Cyprus between 395 and 867 AD. It was a way for the villagers to store milk protein for months when not much else was available.

Halloumi is made distinctly. The milk from sheep (and) goats is split using rennet from sheep stomachs, and the curd is scooped out and patted down to blobs. the cheese is dried and then boiled in whey again, which gives halloumi its stringy and elastic naure. The blob is then soaked in brine, which adds an intense salty flavour. Cyprus has asked for the EU to

Halloumi is also thought to have Bedouin origins, having originated in the regions of Syria, Iraq, and Jordan over 4000 years ago. This cheese is integrated into Middle Eastern cuisine because it has been easily available in the region for centuries.

Halloumi is also known as "Squeaky cheese." This name comes from the squeaky noise it makes when bitten because of its texture, which is soft and stringy. This characteristic makes this cheese unique. The cheese can be eaten raw, but chefs love to grill, fry, or bake it for its delicate, stringy texture.

This appetizer is simple. The grilled eggplant forms a soft base, and the beautiful salsa complements the stringy cheese. Delicate and simple, it is an elegant appetizer for any occasion.

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Ingredients:

For the grilled tomato salsa:

20 cherry tomatoes or 4 baby tomatoes

2-3 garlic cloves

1/2 onion

10 basil leaves, Greek preferred if available, sliced

10 mint leaves, sliced

1 tablespoon extra virgin olive oil

Salt, to taste

1/2 teaspoon pepper

1 tablespoon balsamic vinegar, aged preferred

4-5 Japanese eggplants

Olive oil spray

Salt, to taste

Pepper

9 oz. halloumi cheese

Heat the oven to 375° F.

Line a baking sheet. Add the tomatoes, garlic, and onion in one corner. Half the eggplants longitudinally and lay cut side up. Spray the vegetables with olive oil and sprinkle salt and pepper over them.

Bake until the vegetables are soft and charred, 5-8 minutes for the onions and garlic and 15-20 minutes for the eggplants and tomatoes. Remove and cool.

Set the eggplants aside.

Make the salsa by removing the skins from the charred tomatoes and chop them finely. Mash the garlic and slice the onions. Mix with the rest of the salsa ingredients well. Taste for tartness from the vinegar and salt. Set aside in the fridge.

To serve, add the eggplant to the base. Cut the halloumi into 5-6 pieces. Add to a dry pan and fry for 1 minute on medium-low heat. Turn and brown the second side. Add on top of the eggplant and

Drizzle the salsa over or serve on the side. Serve immediately while the cheese is still hot and gooey.