Name: NY Times Crispy Halloumi with Tomatoes and White Beans
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 pound cherry or grape tomatoes, halved lengthwise (see notes); 2 tablespoons olive oil, more as needed; 2 garlic cloves, grated or minced; 1 tablespoon parsley, finely chopped (plus extra for garnish); 1 teaspoon honey, plus extra for garnish; ½ teaspoon dried oregano or thyme; Salt and black pepper, to taste; 1 can cannellini beans, (15 ounces) butter beans or navy beans, drained; 1 block halloumi (8 ounces), cut into ¼-inch-thick slices; ½ lemon; 1 loaf French bread for serving, warmed

Description

This New York Times Crispy Halloumi with Tomatoes and White Beans, by Nargisse Benkabbou, is a weeknight dinner must. Delicious, quick & easy.

Ingredients

Units Scale

1 pound cherry or grape tomatoes, halved lengthwise (see notes)
2 tablespoons olive oil, more as needed
2 garlic cloves, grated or minced
1 tablespoon parsley, finely chopped (plus extra for garnish)
1 teaspoon honey, plus extra for garnish
1/2 teaspoon dried oregano or thyme
Salt and black pepper, to taste
1 can cannellini beans, (15 ounces) butter beans or navy beans, drained
1 block halloumi (8 ounces), cut into 1/4-inch-thick slices
1/2 lemon
1 loaf French bread for serving, warmed

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Instructions

As you prep your ingredients add them to a large oven-safe pan.
Slice the cherry tomatoes in half lengthwise.
Peel and grate (or mince) two small cloves of garlic into the pan with the tomatoes. I used my microplane for this.
Finely chop the parsley. Chop extra for garnish too.
Unwrap the halloumi cheese and blot dry. The cheese comes in a small block. There’s a little liquid in the package which you can discard. Slice in ¼” rectangle slices and set aside.
Add 2 tablespoons of olive oil, dried oregano, honey, salt and pepper to the tomatoes.
Turn your oven broiler on high and place a rack a few inches down from the flame.
On medium heat on your stovetop, stir the tomatoes well to coat all the ingredients. Cook and stir for about 10 minutes until the tomatoes have softened and the tomato juices are released.
At the 10-minute mark, add a can of drained and rinsed cannellini beans (white beans). Stir with the tomatoes and cook for about 3 more minutes.
Add the halloumi cheese slices to the top of the tomatoes and place in the oven under your broiler (set to high). It will only take a few minutes to brown and crisp the cheese. Keep your eye on it.
After your tomatoes are out of the oven, garnish with a drizzle of honey, squeeze the juice from ½ of a lemon over the top and sprinkle some parsley garnish on top.
If you’re serving with French bread, you can slice it up and place on a sheet pan… then throw it right under the broiler (after you take the tomatoes out) to get it warm and crunchy. Serve immediately.

Notes

When you look at the picture of Nargisse's recipe and mine - they are noticeably different. Mine looks more like a bean-focused recipe and hers a tomato-focused recipe. I followed her recipe as written, but mine appears to have way more beans. Next time, I will add at least a 1/2 pound more of the cherry tomatoes. Might even make it two full pounds. But I do love my cannelini beans and the recipe was absolutely delicious!