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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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Bacon Halloumi Bites - Printable Recipe
Yield: 24 Bites
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
These irresistible Bacon Halloumi Bites are CRAZY easy to make and will have your guests begging you for the recipe. You need them in your life!
Ingredients
1 x 225 g Block of Halloumi Cheese
12 Rashers of Smoked Streaky Bacon
1 tbsp Freshly Chopped Chives
Black Pepper
Essential Equipment
Large Baking Sheet
Instructions
Preheat oven to 200°C/Fan 180°C and line the baking tray with foil.
Slice the halloumi into 24 pieces.
Stretch the bacon (using the back of a knife) and slice each rasher in half.
Generously scatter the chives & some pepper over each bacon rasher.
Roll a piece of halloumi up in a strip of bacon then repeat for the rest.
Bake for 18-20 mins until golden and cooked through. Serve immediately.
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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).
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.
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. Two: Put the halloumi in a non-stick frying pan (no oil is needed).
A slice of cheddar or mozzarella would melt right through the grates. But not halloumi. This cheese, which hails from Cyprus, has a uniquely firm texture and high melting point, so it can stand up to all sorts of cooking methods: pan-frying, roasting, broiling, grilling, or frying.
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!
Halloumi could be eaten raw, but it typically isn't as its flavour and texture is enhanced when cooked. A big part of enjoying halloumi is the crisp, browned outside and soft inside when cooked, and this would be lost if eaten raw.
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.
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.
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.
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.
I'd like to take halloumi for my picnic lunch today in a salad. If I fry it now, let it cool and then add it to the salad, will it still be nice to eat at lunchtime? Yes it will be nice, but not as delicious as hot.
Many Halloumi-style cheeses are prepared by dairy and goat farmers in Canada and the United States. For legal proprietary reasons, these cheeses are usually called Halloumi-style or grillable cheeses. Sometimes they are called grilling cheese or frying cheese, or queso de freír in Spanish.
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.
Paneer and halloumi are not interchangeable, although they can make good substitutes for each other in a pinch. The main difference is that paneer is a high acid cheese and halloumi is unique for having almost no acid in it at all. High acidity and low acidity both help prevent melting.
To remove excess saltiness, soak the halloumi in cold water for 2 hrs, or overnight. Cut the halloumi into 4 long pieces and thread onto metal skewers, or wooden ones that have been soaked for 10 mins.
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.
Put the halloumi into a bowl and boil a kettle of water. 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.
Introduction: My name is Msgr. Refugio Daniel, I am a fine, precious, encouraging, calm, glamorous, vivacious, friendly person who loves writing and wants to share my knowledge and understanding with you.
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