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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 & 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 exactly what you need.
Still need more bbq side dish/party food inspiration? You should totally check out my sticky teriyaki chipolata bites andpigs in blankets!
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).
Halloumi can become a little rubbery and tough if you don't know how to use it. There are a few things you can do to avoid this: – cut your slices of halloumi on the thicker side – very thin slices tend to become a little hard, rather than soft and squidgy, like thicker slices do.
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.
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.
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.
Same day is best - It's best to fry only what you're going to eat while the cheese is still warm. Once it cools down, halloumi will get rubbery again. Beware of refrigerating cooked halloumi for use on another day; refrigeration tends to make fried halloumi too hard and firm.
How do you tell if halloumi cheese is bad? Spoiled halloumi cheese can be easily identified. If the cheese has become slimy or developed a mold, it's time to toss it out. Moreover, a strong sour smell or change in color can also indicate that the cheese is past its prime.
Spiced up with paprika and crispy on the outside, serve with burgers, barbecue chicken, grilled fish and a green salad. Save time and make a super easy midweek meal with these effortless halloumi fajitas, made with shop-bought seasoning and ready-made guacamole.
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.
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.
Yes!You can enjoy halloumi slices cold in the salad. So, if you're prepping your lunch before work, you won't need to worry about reheating the cheese for your halloumi salad. Can you eat halloumi raw?
Halloumi is often high in sodium, saturated fat, and calories. It's not suitable for those following a vegan or dairy-free diet. Some types are not appropriate for a vegetarian diet, either.
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.
After soaking, remove the halloumi from the water and allow it to drain. It's important to note that while soaking halloumi can help reduce its sodium content to some extent, it won't eliminate it entirely.
Halloumi is stored in brine to preserve it without slime for an extended period, typically at least 60 days, while maintaining its texture and preventing spoilage. Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese.
Introduction: My name is Edwin Metz, I am a fair, energetic, helpful, brave, outstanding, nice, helpful person who loves writing and wants to share my knowledge and understanding with you.
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