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Culinary Institute of America

Grilled East Mediterranean Cheese with Tomatoes

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Preparation info
  • Yield:

    8

    Portions
    • Difficulty

      Easy

Appears in
Street Foods
Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

  • About

Ingredients

  • 3 lb/1.36 kg haloumi, kefalotyri, or panela cheese
  • Salt, as needed

Method

  1. Cut the cheese into wedges about 3 in/8 cm long and ½ to ¾ in/1 to 2 cm thick. Season the cheese with salt and pepper, toss in 2 fl oz/60

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