Grilled Halloumi and Strawberry Puree Cheese Board
This summer-ready cheese board layers grilled strawberry purée with golden halloumi, fresh basil, and toasted pine nuts. It’s light, flavorful, and simple to assemble.
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Servings:
Ingredients
- 1 recipe Grilled Strawberry Puree
- 8 ounces halloumi cut in cubes
- ½ Tablespoon extra virgin olive oil
- 1 Cup sliced basil leaves
- ½ Cup toasted pine nuts
- Crackers to serve (see notes for suggestion)
Instructions
- Make Strawberry Purée according to recipe linked in the ingredients list.
- While strawberries are cooling, prep basil and pine nuts: If you haven't already, toast pine nuts and slice basil into ribbons.
- Grill halloumi: Wipe pan from strawberries and reheat over medium heat (either on stovetop or grill). In a small bowl, toss halloumi cubes in olive oil, Cook 1 ½- 2½ minutes until browning begins, turn and cook 1 ½-2 ½ minutes more, making sure not to burn.
- Serve Grilled Strawberry Purée, halloumi, basil, and pine nuts together on a platter with crackers.
Notes
- Nutrition facts were calculated without crackers.
- I love Thai or holy basil on this board, but regular basil is delicious as well.
- Some of my favorite crackers to use on this board: Raincoast Crisps (salty date and almond or rosemary raisin pecan), Maine Crisps (olive and za’atar), or Mary’s Gone Crackers Super Seed (jalapeno)
- If you have any leftover puree, use it to top pancakes, waffles, yogurt or oatmeal.
- I sometimes turn this into a light meal by eating a larger portion and adding a big green salad or roasted veggies to the side.
Nutrition
Serving: 0.125recipe | Calories: 165kcal | Carbohydrates: 3g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 178mg | Potassium: 109mg | Fiber: 1g | Sugar: 2g
Calories: 165kcal