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(This post has been updated from the original November 2015 version to provide a better experience for you)
These little Bacon Halloumi Bites are SO simple to make and very quick to disappear! They’re ridiculously moreish and are perfect for any party, BBQ or gathering. With that beautifully squeaky halloumi wrapped up in sultry salty bacon, little hints of black pepper and tangy chives, you’re not gonna go far wrong are you?! Team it up with this perfect homemade hummus recipe and seriously – best party food EVER!
What’s not to love about them? These Bacon Halloumi Bites are little bites of heaven! It’ll be the best magic show you’ll ever put on… put the plate down and they’ll miraculously disappear! I guarantee your guests will be asking you for more, or the recipe, or both!
These little beauties are perfect for ANY occasion. Such an easy, delicious party food. If it’s more of a centre piece you’re after, this stunning festive star pull apart bread is more what you might need.
Still looking for more party food inspiration? You might like these sticky teriyaki chipolata bites,pigs in blankets and bbq bacon pineapple bites!
Bacon Halloumi Bites – Step by Step Picture Recipe
Here is what you will need to make 24.
(For a printer friendly version, see the recipe card at the end of this post)
Preheat your oven to 200°C/Fan 180°C and line a baking sheet with tin foil.
Then cut the halloumi block into 24 pieces and set to one side.
Take each slice of streaky bacon and stretch them out using the back of a knife. (This is to thin it out, making less go a longer way and shortening the cooking time.) Cut each slice in half.
Sprinkle each piece of bacon with some chives & black pepper. Don’t add salt as the bacon is already very salty.
Place a piece of halloumi at the end of a strip and roll it up. Repeat until everything is used up thenplace them onto the prepared tin.
Bake in the preheated oven for 18 – 20 mins until the bacon is golden and crispy.
These are best served straight from the oven. Place them onto a serving plate with some co*cktail sticks and let your guests dig in. See! I TOLD you they were easy to make!!
What’s your all time favourite party food nibble? Let me know in the comments below!
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Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
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Why do you soak halloumi before cooking? While completely optional, many swear by this step for a softer, more flavourful, and sweeter result that will set your halloumi apart from all others. The easiest method is to soak the whole block of cheese in cold water for at least two hours (or overnight if you have time).
Don't slice it too thin, otherwise it will fall apart and also be too dry. About 1cm/0.5 inch thick slices are best. We used a crinkle cutter for ours, give give those grill line effects. Put the halloumi in a non-stick frying pan (no oil is needed).
This can happen when it's cooked for too long in the oven, so next time try a lower cook time or thicker slices. It can also happen when it's been sitting out for too long, or with reheated halloumi.
This appetizer recipe, which also happens to be gluten-free, features halloumi cheese, cut into cubes, breaded in a thin layer of cornmeal, and shallow pan-fried in olive oil until golden brown. A mixture of honey and chili garlic sauce is drizzled on top for a sweet and spicy combo that's perfect with the cheese.
Simply patting the haloumi dry with paper towel will remove some of the saltiness, but you can also place it in a bowl of cold water to remove more of the salt, if you prefer. Just soak for 5 minutes, then pat dry with paper towel – patting dry is important to ensure the lovely golden crispy edges!
When eaten regularly in large quantities halloumi can be considered unhealthy, as this fried cheese is pretty high in saturated fat and salt. However, when eaten sporadically as part of a balanced diet, halloumi has a range of health benefits, as it's high in calcium and protein.
What is halloumi? Originating from Cyprus, halloumi is a semi-hard, un-ripened, brined cheese that can be made from cow, sheep or goat's milk. It can be eaten raw but is truly delicious cooked, having a high melting point, makes it an excellent choice for grilling or frying.
– don't overcook the halloumi – a couple of minutes on each side is all it needs! You still want it to be soft, not totally crispy. – eat the halloumi within 5 minutes or so of cooking it – if you leave it to cool, it will become a little more rubbery.
This is because, unlike many cheeses, halloumi has a high pH, as no starter cultures are used in its production. It seems that when this dense casein network “rubs” against the enamel of the teeth, it produces a squeak. Other cheeses usually have a lower pH, which tends to make the casein more fragile.
Halloumi is made out of sheep's milk, which is more expensive than cow's or goat's milk due to the animal milking production—though nowadays you can also find Halloumi varieties with a mix of these kinds of milk, thus lowering the price of the product.
As always, be sure to check the package of the specific product you use. It's also worth noting that halloumi is packaged with mint leaves, often chopped, so if you see little flecks of it throughout the package, it's just mint. There's no need to remove it before cooking.
Halloumi is a semi-hard cheese made principally in Cyprus from sheep or goat milk or mixture of the two. The raw milk is coagulated as for Feta cheese.
Cyprus Halloumi cheese has been a beloved part of Cypriot culture for generations. It is believed to have originated during the Byzantine period and has been a traditional cheese made by shepherds across the island. Over time, it has evolved and perfected into the iconic cheese we know today.
Allow the halloumi to soak for at least 30 minutes, preferably 1-2 hours for better results. If you are aiming for a more thorough reduction of sodium, you can also change the water a couple of times. After soaking, remove the halloumi from the water and allow it to drain.
Pour the boiling water over the halloumi and leave for 20 minutes. This will make the cheese really soft and smooth in the centre when cooked. Drain the halloumi, the put it into a large bowl with the watermelon and bread.
Introduction: My name is Aracelis Kilback, I am a nice, gentle, agreeable, joyous, attractive, combative, gifted person who loves writing and wants to share my knowledge and understanding with you.
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