Halloumi Crisps with Strawberry Tomato Chili Relish - Daiya Foods, Deliciously Dairy-Free Cheeses, Meals & More

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Halloumi Crisps with Strawberry Tomato Chili Relish

Ingredients

  • 1/3 cup white wine vinegar
  • 3/4 cup cane sugar
  • 3 cups fresh strawberries, hulled and finely chopped 
  • 1 cup canned diced tomatoes, drained from liquid and roughly chopped
  • 1 red chili, minced
  • 1 tsp garlic, minced
  • 1/2 tsp roasted ground cumin 
  • 1/4 tsp chili powder
  • Salt to taste
  • 1 package Daiya Grilling Cheeze
  • 8 Rice crackers or Gluten free crackers
  • Garnish
  • Chervil leaves for garnish

Instructions

In a large 12-inch x 3-inch-deep saucepan over medium high heat, cook vinegar and sugar for 5 minutes stirring occasionally until sugar is dissolved.

Add strawberries, tomatoes, chili, garlic, roasted cumin and chili powder. Bring to a boil and cook for 10 minutes, stirring occasionally. Reduce heat to medium and continue to simmer for another 15 minutes or until thickened and relish coats the back of a cold spoon. Season with salt to taste. Remove from heat and transfer to an airtight container.

Cut Daiya Grilling Cheeze into 4, 1/4-inch slices. Use a 1-inch round cookie cutter and cut 2 circles out of each slice. Alternatively, cut slices into 4 equal squares.

Lightly spray cheeze with vegetable spray. Sear pieces in a large non-stick pan, over medium high heat, until golden brown on each side, 5 minutes.

Place 1 piece of prepared Daiya Grilling Cheeze centred on the cracker and spoon roughly 1 tsp. of relish over top. Garnish with chervil leaves.

Tip: If using regular ground cumin, toast cumin in a small pan over medium heat until dark brown in colour, 2-3 minutes. Remove from pan and set aside to cool.

Tips for cooking with Daiya

45 min
Total Time
10 min
Prep Time
35 min
Cook Time
8
Servings

Free of these allergens

Dairy
Gluten
Soy
Eggs
Peanuts
Tree Nuts
Fish
Shellfish

Learn more about food allergies.

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