Halloumi garlic bread
A game changer for garlic bread!
It’s been a while since my last garlic bread recipe and I’m back with one of my best ones to date! We all love a good garlic bread and with so many versions ion the internet I wondered how is that no one has thought of making a halloumi version? Mixing the halloumi cheese with mozzarella really elevates this garlic bread and adds a delicious crispy and savoury topping that you will become obsessed with !
I love making this recipe for dinner as a side with some warm soup or stew. Since I am a busy girly I am making an easy version of garlic confit by roasting the garlic in the oven instead until soft. This can be done in advance and then you can store the garlic in the fridge for up to 3 days or even freeze it long term. And if you really are under a time crunch you can even susbstiute for 1-2 fresh garlic cloves instead.
This is a really versitily recipe that you can tailor to your taste by adding your favourite herb to the garlic butter, such as thyme, oregano or dill. Personally, I really recommend pairing this garlic bread with some homemade hot honey on top which really balances out the saltiness of the halloumi cheese and adds a great spicy flavour too.
🌱Vegetarian/GF option
🍽️ 2 portions
Ingredients
100g grated halloumi
100g grated mozzarella
30g butter
1 garlic head
1 bunch of chopped parsley
1 large sourdough bread loaf
Hot honey to drizzle
Method
First roast the garlic by placing it on some tin foil and by drizzling the raw garlic head with olive oil. Seal the tin foil around the garlic to create a little "parcel." Roast in the oven for about 40min. At this point, the garlic should be a golden color and super-soft to touch. Remove the garlic from the oven and leave it to cool down until you can handle it. Then peel every clove individually and reserve
Add the butter, garlic, parsley, and mix well with a spoon until it’s all evenly combined. Season to taste.
Cut your bread loaf in half and spread with the garlic butter. Then top with a layer of mozzarella cheese. Finally top with a generous portion of grated halloumi. Transfer to a baking pan covered with parchment paper
Bake at 180C until the cheese has melted and become golden brown (about 15 min)
Serve warm (I topped with some hot honey at the end)
FAQS and Tips
My favourite kind of bread to use is a good sourdough but a French baguette of ciabatta also work very well
