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


  • 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


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

Free of these allergens

Tree Nuts

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