Queso halloumi a la sartén con aceitunas y avellanas

Ingredientes

• 1/2 cup hazelnuts
• olive oil
• 2 large shallots, thinly sliced
• kosher salt
• 1/2 cup dried apricots, chopped
• 1 tbsp honey
• 1 tbsp red wine vinegar
• 1 lb halloumi cheese
• flour, as needed
• 1/2 cup olives, halved (kalamata, castelvetrano, etc.)
• crackers or toasted bread

Preparación

1. 1

   Preheat the oven to 400°F.

2. 2

   Spread the hazelnuts onto a baking sheet. Roast for about 8-10 minutes until golden. Let cool slightly. Use a kitchen towel to rub the skins off (it’s okay if some stay on). Roughly chop the hazelnuts and set aside. Lower the oven to 300°F.

3. 3

   Heat a skillet over medium heat. Add enough olive oil to coat the bottom of the skillet. Add the shallots and a pinch of salt. Let sauté until softened, caramelized, and somewhat crispy, stirring often. Stir in the apricots, honey, and red wine vinegar. Bring the liquid to a simmer. Cook for a minute or so until slightly reduced. Turn off the heat and set aside.

4. 4

   Slice the halloumi cheese into ½” rounds. Toss with enough flour just to coat the slices on all sides.

5. 5

   Heat another skillet over medium heat. Add enough olive oil to come up the sides about a ¼ of an inch. Once the oil is hot, work in batches to fry the halloumi cheese until golden, about 2-3 minutes per side (shake off any excess flour as you add the cheese to the pan).

6. 6

   Remove the halloumi cheese and season with a pinch of salt. Keep warm in the oven until the rest of the cheese is fried.

7. 7

   Meanwhile, heat the shallot mixture back over medium heat. Stir in the hazelnuts and olives. Cook another minute or so.

8. 8

   Serve the halloumi with the shallot mixture spooned over top. Add a drizzle of olive oil to finish. Serve with crackers or toasted bread.