Baked Halloumi & Figs with Balsamic & Pomegranate Molasses
Baked Halloumi & Figs with Balsamic & Pomegranate Molasses
Ingredients
For the Halloumi and Figs
- 1 block halloumi cheese, 8 ounce
- 12 fresh figs, halved
- 2 shallots, large, thinly sliced
- 4 garlic cloves, whole, peeled
- 6 fresh thyme sprigs
- 1/4 cup pistachios, shelled, roughly crushed
- 1/4 cup balsamic vinegar
- 2 tablespoons pomegranate molasses, for drizzling
- 3 tablespoons olive oil, plus more for drizzling
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper, freshly ground, plus more to taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
In a cast iron skillet or oven-safe pan, heat 1 tablespoon of olive oil over medium heat. Add the thinly sliced shallots and sauté, stirring occasionally, until softened and translucent, about 5 to 7 minutes. Season with 1/4 teaspoon of kosher salt and 1/8 teaspoon of freshly ground black pepper.
⏱️ 7 min
- 3
Pour the balsamic vinegar into the skillet with the shallots. Continue to cook, stirring occasionally, until the liquid has reduced and the shallots are caramelized and sticky, about 8 to 10 minutes. Remove the skillet from the heat.
⏱️ 10 min
- 4
Score the block of halloumi cheese in a crosshatch pattern on one side, making shallow cuts about 1/4 inch deep.
⏱️ 2 min
- 5
Arrange the scored halloumi block in the center of the skillet, nestled amongst the caramelized shallots. Place the whole garlic cloves and halved fresh figs around the halloumi. Tuck the fresh thyme sprigs amongst the figs and over the halloumi.
⏱️ 3 min
- 6
Drizzle the entire dish generously with the remaining 2 tablespoons of olive oil. Season again with the remaining 1/4 teaspoon of kosher salt and 1/8 teaspoon of freshly ground black pepper.
⏱️ 1 min
- 7
Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, or until the halloumi is golden brown and softened, and the figs are tender and bubbly.
⏱️ 25 min•🌡️ 400
- 8
Carefully remove the skillet from the oven. Drizzle generously with pomegranate molasses and sprinkle with the roughly crushed pistachios.
⏱️ 1 min
- 9
Serve immediately, directly from the skillet. Encourage guests to cut pieces of the warm, gooey halloumi and figs to enjoy.
Kitchen Tools
Nutrition Facts (per serving)
Baked Halloumi & Figs with Balsamic & Pomegranate Molasses
Ingredients
For the Halloumi and Figs
- 1 block halloumi cheese, 8 ounce
- 12 fresh figs, halved
- 2 shallots, large, thinly sliced
- 4 garlic cloves, whole, peeled
- 6 fresh thyme sprigs
- 1/4 cup pistachios, shelled, roughly crushed
- 1/4 cup balsamic vinegar
- 2 tablespoons pomegranate molasses, for drizzling
- 3 tablespoons olive oil, plus more for drizzling
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper, freshly ground, plus more to taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
In a cast iron skillet or oven-safe pan, heat 1 tablespoon of olive oil over medium heat. Add the thinly sliced shallots and sauté, stirring occasionally, until softened and translucent, about 5 to 7 minutes. Season with 1/4 teaspoon of kosher salt and 1/8 teaspoon of freshly ground black pepper.
⏱️ 7 min - 3
Pour the balsamic vinegar into the skillet with the shallots. Continue to cook, stirring occasionally, until the liquid has reduced and the shallots are caramelized and sticky, about 8 to 10 minutes. Remove the skillet from the heat.
⏱️ 10 min - 4
Score the block of halloumi cheese in a crosshatch pattern on one side, making shallow cuts about 1/4 inch deep.
⏱️ 2 min - 5
Arrange the scored halloumi block in the center of the skillet, nestled amongst the caramelized shallots. Place the whole garlic cloves and halved fresh figs around the halloumi. Tuck the fresh thyme sprigs amongst the figs and over the halloumi.
⏱️ 3 min - 6
Drizzle the entire dish generously with the remaining 2 tablespoons of olive oil. Season again with the remaining 1/4 teaspoon of kosher salt and 1/8 teaspoon of freshly ground black pepper.
⏱️ 1 min - 7
Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, or until the halloumi is golden brown and softened, and the figs are tender and bubbly.
⏱️ 25 min•🌡️ 400 - 8
Carefully remove the skillet from the oven. Drizzle generously with pomegranate molasses and sprinkle with the roughly crushed pistachios.
⏱️ 1 min - 9
Serve immediately, directly from the skillet. Encourage guests to cut pieces of the warm, gooey halloumi and figs to enjoy.