Fried Halloumi Cheese

with John Mitzewich

ingredients:

8 oz.	Mt. Vikos Halloumi Cheese, sliced
1/2 tsp.	Extra virgin olive oil
4 - 6	Cherry tomatoes, cut in half
1/4 tsp.	Freshly ground pepper
1 tbs.	Balsamic vinaigrette

3 cups	Baby arugula
1 sliced	Fresh mango
1 sliced	Avocado
3 tbs.	Fresh mint, chopped
1/4 cup	Extra virgin olive oil
2 tbs.	White balsamic vinegar
2 tsp.	Fresh shallot, finely diced
1/2 tsp.	Salt
1/2 tsp.	Freshly ground pepper
8 oz.	Mt. Vikos Halloumi
1 tbs.	Extra virgin olive oil

Combine arugula, mango, avocado and mint; dress with vinaigrette of oil, vinegar, shallot, salt and pepper. Place a heavy skillet over medium high heat; add the 1 tbs olive oil. Cut Mt. Vikos Halloumi into 1/4" slices; fry until golden on both sides. Portion salad onto four plates; top with grilled halloumi. Serve immediately.

Cut Mt. Vikos Halloumi cheese into 1/2 inch cubes; brush with olive oil. Combine OJ and brown sugar; brush onto cubed pineapple. Skewer cheese and fruit. Heat BBQ and clean the grate well. Place skewers on oiled grill, turn until all sides golden. Serve hot.

Spread whole grained mustard on bottom of bread. Add slices of ham, followed by the tomatoes and Swiss cheese. Top with Mt. Vikos Onion & Fig Jam. Enjoy. Also delicious grilled.

7 oz. Mt. Vikos Sheep & Goat's Milk Feta
1 cup Watermelon, seeded and cubed
1 cup Cantelope, cubed
1 cup Honeydew melon, cubed
2 TBS. Fresh spearmint, finely chopped

This warm weather salad is yummy and easy to prepare. Chill watermelon, then cut into 3/4" cubes. Cut the Mt. Vikos Feta cheese into 1/2" cubes. Toss with other melon cubes and the fresh sweet mint leaves just prior to serving. Serve in chilled cups. Serves 4.

Here is a simple, easy-to-prepare appetizer that can be made in minutes. Family and guests will love it.

6 oz. Mt. Vikos Barrel-Aged Feta
1 tsp. Dried Greek oregano
1 TBS Extra virgin olive oil
1/2 tsp Black pepper, freshly ground

Place one slice of Mt. Vikos Barrel-Aged Feta cheese in a small baking dish or ovenproof serving dish. Crush the dried herbs between your fingers and sprinkle on top of the cheese. Sprinkle with freshly ground black pepper. Drizzle the extra virgin olive oil on top. Bake in preheated 375° oven for 12-15 minutes. Serve immediately with crusty bread. Serves 4

Purchase roasted eggplant and peppers in a deli or roast your own. Layer arugula, then eggplant, peppers, and cheese, then top off with Mt. Vikos Onion & Fig Jam. Use a sandwich or panini grill if available or toast the focaccia before serving.

Place half the sliced Kasseri over one tortilla, top with 2 tbs chopped mint and cover with a second tortilla. Repeat. In a heavy skillet or griddle, over medium heat, add 1 tbs of butter. Add the first tortilla. Cook for four minutes or until bottom slightly golden, turn and cook on second side for 2 more minutes. Slice into quarters, serve immediately. Makes two quesadillas. Serves 4. Optional: add shredded chicken.

Whisk together the vinaigrette ingredients; put aside. Cook the orzo per package directions until pasta is tender but firm. Drain immediately, place in wide bowl to cool down. Add the tomatoes, diced peppers, scallions and basil to the orzo. Add the vinaigrette. Toss lightly; adjust salt and pepper. Top with the toasted pine nuts.
Serve at room temperature. Serves 4.

Toast baguette rounds. Add thin slices of your favorite cheese –feta, cheddar, asiago, or manchego cheese. Top off with a spoonful of Mt. Vikos Onion & Fig Jam. Enjoy.

So simple, yet so delicious. The Kefalotiri really complements the flavor of the fresh arugula and the cured prosciutto.

3 cups Arugula, washed and dried
8 slices Prosciutto di Parma, thinly sliced
4 oz. Mt. Vikos Aged Graviera cheese
4 tsp Extra Virgin Olive Oil
1 Fresh lemon, cut into wedges
Freshly ground black pepper to taste

Arrange arugula on platter. Cut prosciutto into 2 inch strips; layer over arugula. Shave the aged graviera with a vegetable peeler. Drizzle with olive oil. Place lemon wedges around platter for individual use. Grind black pepper on top. Serves 4

So much flavor, so little work. You will enjoy this as much as your guests.

6-7 oz. Mt. Vikos Kasseri Cheese
1/2 Fresh lemon

Place one slice of Mt. Vikos Kasseri Cheese in a small baking dish or ovenproof serving dish. Bake in preheated 375° oven for 12-15 minutes until cheese is bubbly. Served immediately, as you squeeze fresh lemon juice on the hot cheese. Serve with crusty bread or toasted pita. Serves 4

Here is a simple, easy-to-prepare dessert that you can put together in minutes.

6 oz. Mt. Vikos Manouri Cheese
1/4 cup Honey
1/3 cup Walnut halves
1 Apple, cut into slices
1 Pear, cut into slices

Place walnuts on baking sheet and toast for 5-7 minutes in a 375 F. oven. Place the manouri on a serving plate. Pour your favorite honey on top of the manouri cheese, then top with the toasted walnuts. Place the fresh fruit slices around the plate. Serves 4.

1 pkg. Mt. Vikos Halloumi Cheese
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Flour
1 Fresh lemon, Juice & zest
1 Tbsp Capers, rinsed & drained
1 clove Garlic, fresh, finely chopped
1 Tbsp Fresh Cilantro, finely chopped
2 Tbsp Extra Virgin Olive Oil to taste
Freshly ground black pepper

Prepare dressing. Cut the Halloumi cheese into 8 slices. Heat 2 tbsp of olive oil in a frying pan over medium heat. When oil is hot, dredge the cheese in the flour and add to pan. Cook for one to two minute per side until golden brown. Serve hot with dressing poured on top. Enjoy with toasted pita bread. Serves 4.

Serve this tasty cheese spread with fresh vegetables or crackers, spread on roast beef or turkey sandwiches. Makes a wonderful topping for baked potatoes.

6 oz. Mt. Vikos Barrel Aged Feta, crumbled
4 oz. Cream Cheese, room temperature
4 oz. Sour cream
3 tsp Lemon juice, freshly squeezed
1 tsp Granulated Garlic or garlic powder
3 tsp Fresh dill, finely chopped
1/4 tsp Cayenne

With a large fork, blend all the ingredients above in a mixing bowl until the mixture is smooth. Refrigerate for one hour. Garnish with fresh dill. Serve with fresh vegetables or toasted pita bread.

7 oz. Mt. Vikos Sheep & Goat's Milk Feta
1/2 cup Cucumber, peeled, seeded, chopped fine
2 tsp Fresh dill, finely chopped
1 tsp Juice of fresh lemon
1/2 tsp Zest of fresh lemon
1 tbsp Extra virgin olive oil
1/2 tsp Black pepper, freshly ground

Mix dressing ingredients with chopped cucumber; pour over the feta. Marinate in refrigerator for one hour. Serve with toasted pita. Serves 4.

6 oz. Mt. Vikos Feta Cheese
3 Ripe tomatoes, cut in wedges
1 Cucumber, peeled, sliced
1 Green bell pepper, sliced
1 Red onion, sliced medium
1/4 cup Kalamata olives
1/3 cup Extra virgin olive oil
2 TBS Fresh lemon juice
1 tsp Greek oregano
Salt & Pepper to taste

Place the tomatoes, cucumber, pepper, onions and olives in a bowl. Cut the feta into large pieces, place on top of vegetables. Mix dressing in separate bowl, pour over salad. Serve at room temperature. Serves 4.

2 1/2 lbs Small Red Bliss Potatoes, boiled & cut in half
6 to 7 oz. Mt. Vikos Feta Cheese, crumbled
1/3 cup Pitted Kalamata Olives
1 bunch Scallions, chopped
1/3 cup Diced red pepper
1/3 cup Extra virgin olive oil
2 TBS Fresh lemon juice
3 TBS Flat-leaf parsley, finely chopped
1 tsp Dried Greek oregano
1 tsp Black pepper, freshly ground
Salt to taste

In a salad bowl, combine cooked potatoes, Mt. Vikos Feta Cheese, olives, scallions, and red pepper. In a separate bowl, whisk together remaining ingredients. Toss dressing with salad. Serve at room temperature or while potatoes are still warm. Serves 6.

4 oz. Mt. Vikos Sheep & Goat's Milk Manouri Cheese
1/4 lb Fresh Cherries, pitted
2 TBS Kirsch liqueur
2 TBS Sliced almonds, lightly toasted

Cut Mt. Vikos Manouri cheese into half. Soak pitted fresh cherries with Kirsch liqueur for 30 minutes. Serve cherries and sauce over manouri cheese. Top with toasted almonds. Serve with sweet wafer or shortbread cookies. Makes 4 portions.

Prepare these delicious mushrooms in advance, but do not cook them until the last minute. They taste best hot from the oven.

10 oz. Large white mushrooms
6 oz. Mt. Vikos Manouri Cheese
3 tbsp Chopped walnuts
3 tsp Fresh parsley or dill, finely chopped
1 tsp Granulated garlic or garlic powder
1/2 tsp Black pepper, freshly ground

Remove and discard stems from mushrooms. Mix well the other ingredients with a large fork. Stuff the mushroom caps, place on baking sheet. Bake in pre-heated 375 f oven for 20 minutes until stuffing is golden. Serve immediately. Serves 4-6.

Prepare this salad once, and your family will ask for it again and again.

4 cups Mixed greens, rinsed and dried
6 oz. Mt. Vikos Manouri Cheese
1 Green apple, peeled and medium diced
1/4 cup Pecans, toasted for 5 minutes
3 tbsp Fresh cilantro, finely chopped
1/3 cup Extra Virgin Olive Oil
2 1/2 tbsp White wine vinegar
2 tsp Honey
1/2 tsp Salt
1/2 tsp Black pepper, freshly ground

Combine greens, cheese, apples, pecans, and cilantro. In a separate bowl, mix together remaining ingredients for dressing. Pour dressing over salad; toss well. Serve immediately. Serves 4.

This savory and delicious dish can be served as a hearty appetizer or as a topping for pasta.

10 oz. Shrimp, peeled and deveined, medium size
6 oz. Mt. Vikos Barrel Aged Feta, crumbled
2 Fresh tomatoes, medium, cut into large chunks
1/4 cup Pitted kalamata olives
3 tbsp Extra virgin olive oil
3 tbsp Fresh flat-leaf parsley, chopped fine
2 cloves Fresh garlic, chopped
1 tsp Oregano, dried
1/2 tsp Salt
1/2 tsp Black pepper, freshly ground

Mix all the ingredients and place in a small baking casserole. Preheat oven, bake uncovered at 350 F. for 30-35 minutes. Serve immediately. Serves 6 as appetizer, serves 4 with pasta.

2/3 cup Mt. Vikos Apricots & Figs
1 lb Chicken breast, skinless-boneless
1/4 lb White mushrooms, sliced thin
1/4 lb White mushrooms, sliced thin
3 TBS Extra virgin olive oil
1/2 cup White wine
1 TBS Shallots, chopped
2 TBS Fresh parsley, chopped
Salt and Black pepper, to taste

Cut chicken breast into 2" x 1" pieces, and pound thin. Sauté shallots in olive oil for 2 minutes, add chicken, salt and pepper, saut?for 4 minutes, add mushrooms, cook for 2 more minutes, add Mt. Vikos Apricots & Figs, wine and parsley. Simmer for 5 minutes.
Serves four.

So easy and so good, you will want to prepare this pork dish often.

1 cup Mt. Vikos Glazed & Roasted Figs, chopped
1 Pork tenderloin, fresh
2 Tbs Fresh parsley, chopped
Salt and Black pepper, to taste

Make a slit in the pork tenderloin down the middle without separating it in two. Season with salt and pepper. Place the parsley in the slit, followed by the chopped figs; coat the tenderloin with the fig glaze. Place in an oiled baking dish. Cook in a preheated 375°F oven for 25-30 minutes, until the pork is done. Serves 4

4 cups Mt. Vikos Gigandes with Lemon, Olive Oil & Herbs
1/2 cup Mt. Vikos Sheep & Goat's Milk Feta, crumbled
2 cups Bowtie pasta, fully cooked
1/4 cup Fresh basil, chopped
2 TBS Lemon juice
1/4 cup Extra virgin olive oil

Combine in a serving bowl the prepared gigandes, cooked pasta, crumbled feta, fresh herbs, lemon juice and extra virgin olive oil. Serve at room temperature. Serves 4.

4 cups Mt. Vikos Gigandes
1/2 cup Mt. Vikos Sheep & Goat's Milk Feta
1 cup Fresh chopped tomato
1 tsp. Dried Greek oregano
1 TBS Extra virgin olive oil

Place the Mt. Vikos Gigandes in a medium-size baking dish. Top with the chopped tomato. Crumble the feta cheese on top. Sprinkle with oregano and drizzle with the olive oil. Bake uncovered in a preheated 350F oven for 30 minutes. Serves 4.

There are many variations on this salad served throughout the island of Crete. Prepare fifteen minutes before serving to allow the rye toasts to absorb the flavors of the feta, herbs, tomato and olive oil. You may serve this in four separate plates or one large serving dish.

4 cups Kriti Olive Oil Rye Toasts
4 cups Fresh tomatoes, diced
1 cup Mt Vikos Feta Cheese
2 tsp Capers, rinsed
1 tsp Greek oregano
1 tsp Black pepper, freshly ground
1 cup Extra virgin olive oil
salt to taste

Place the rye toasts on the platter; top with the diced tomatoes. Crumble the Greek feta on top of the tomatoes; add the capers. Crush the dried oregano with your fingers and sprinkle on top. Add the pepper and salt (optional). Pour the olive oil over the entire salad. Let sit for approximately fifteen minutes. Serves four.