Servings:4 as an appetizer or 2 as a light dinner
Halloumi, a goat and sheep’s milk cheese from Cyprus, is perfect for grilling: It softens over the heat but doesn’t melt. This cheese plate, complete with grilled grapes and rustic bread, is an elegant way to start off a special-occasion meal, or it can be the meal itself with a green salad.
Drizzle the onion slices with 2 tsp. of the oil and lightly season them with salt and pepper. Pat the cheese dry and drizzle with 2 tsp. of the oil. In a small bowl, mix the remaining 2 Tbs. of oil, the garlic, and a pinch each of salt and pepper; brush the mixture evenly over one side of the bread slices.
Meanwhile, toast the walnuts in a small skillet over medium heat, stirring frequently, until golden-brown, 4 to 5 minutes. Coarsely chop the walnuts while still hot and transfer them to a medium bowl. Mix in the rosemary.
Put the onion slices and bunch of grapes on the grill grate. Cover and grill, turning once, until the grapes are bursting and the onions are grill marked, about 10 minutes. Transfer the grapes to the bowl with the walnuts, and the onions to a cutting board. Use tongs to simultaneously pull the grapes from their stems and crush them, dropping them into the bowl. Chop the grilled onions and add them to the bowl. Season to taste with the vinegar, salt, and pepper.
清洁并在烧烤炉子上油。将面包和奶酪放在炉排上，并露出烤架，转弯一次，直到两侧都标记为4至5分钟（如果使用普罗卧干酪，则大约1分钟）。
Divide the cheese, bread, and relish among 4 plates and serve immediately.
Start the meal off with a simpleMixed Green Salad with Red-Wine & Dijon Vinaigrette.
Loved these flavours, although I found a full teaspoon of chopped rosemary to be a bit too much. Next time I'll try only half.
Made this last night for dinner; it was absolutely divine. I can see this being a regular in the summer dinner rotation.
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