Halloumi & Red Bell Pepper Mini Brouchettes |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ricardo Summer 2008 I don't know why, but Zarr isn't picking up on my number of bell peppers. Have tried every which way. Supposed to be 2. AND it should be a separate line ... not cheese OR peppers Ingredients:
3/4 lb halloumi cheese, cut into 16 pieces or 2 red bell peppers, cored and cut into 8 strips each |
2 tablespoons olive oil |
1 tablespoon red wine vinegar |
1/2 garlic clove, chopped |
1 teaspoon chopped fresh rosemary |
salt and pepper |
Directions:
1. In a bowl, soak the cheese in cold water for 1 hour to remove some of the salt. Drain.
2. In a bowl, toss the pepper strips with the oil, vinegar, garlic and rosemary. Coat well. Season with salt and pepper. Set aside.
3. Preheat the grill, setting the burners on high.
4. Thread the end of a pepper strip and a piece of cheese onto a skewer. Bend the other end of the pepper to skewer it around the cheese. Repeat with the remaining ingredients and skewers.
5. Place the brochettes on the grill, pepper side down, and grill for 2 minutes per side.
6. Serve hot or warm.
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