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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).
Make sure you don't overcook the halloumi, otherwise it will become rubbery and dry. Sometimes the halloumi closest to the middle of the pan cooks quickest, so you might want to rotate the halloumi around the pan towards the end of cooking each side so that it cooks evenly.
Here are some things you should know before cooking halloumi for the first time: Use a non-stick pan. This is especially important if you are frying the cheese in a dry pan without oil. Make sure the oil is well warmed.
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.
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!
Things to remember: You can't undercook halloumi – you're better to slightly under-do it than over-do it. Once it starts going golden brown, it will cook quite quickly, so be ready to flip it or remove it from the heat.
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.
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.
Frying this cheese brings out a beautiful, salty (some would say briney) flavour in the cheese. It's great for salads and side dishes because you can serve it cold or two days old, and it will still taste nice. You can add this tasty cheese to salads as well as serve it on its own.
Cheeses that have a high melting point can be fried. While the cheese melts slightly, it will generally retain its shape in the fryer or skillet. Popular fried cheese options are cheese curds, queso blanco, halloumi, paneer, mozzarella, bread cheese, certain cheddars, and provolone.
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.
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.
In the UK, halloumi is easy to find in pretty much all supermarkets. It's often rolled in dried herbs (usually mint) before being sold – which explains the little black dots you can see on the halloumi in some of my photos!
It's important to note that while soaking halloumi can help reduce its sodium content to some extent, it won't eliminate it entirely. Also, the flavor and texture of the cheese may be affected, so it's a compromise between lowering sodium intake and maintaining the original characteristics of halloumi.
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.
It's frustrating when this happens to my readers because, well, the point of halloumi is not to melt! Since legitimate Cypriot halloumi can't melt / won't melt, the likely problem is that you're using an imitation which didn't follow all the rules of Cypriot halloumi making and therefore does have a melting point.
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