1 lemon
½ pound Haloumi cheese
1 large garlic clove
¼ teaspoon salt
¼ teaspoon sugar
¼ cup plus 2 tablespoons olive oil
4 (3/4-inch-thick) slices peasant or country-style bread
2 tablespoons finely chopped fresh dill 

Prepare a gas grill for direct-heat cooking over moderately high heat.

Squeeze enough juice from lemons to measure 2 tablespoons and put in a bowl.

Cut cheese into 1/3-inch-thick slices.

Mince garlic and mash to a paste with a pinch of salt using side of a large heavy knife, then add to lemon juice. Whisk in salt and sugar until dissolved, then add ¼ cup oil, whisking until combined.

Separately toss lemon slices and cheese each with ½ tablespoon dressing.

Brush both sides of bread with remaining 2 tablespoons oil.

Grill bread and cheese on grill rack, covered, turning over once, until bread is toasted (2 to 3 minutes total), grill marks appear on cheese (3 to 4 minutes total).

Whisk dill into remaining dressing. Divide bread among 4 small plates and top with cheese. Drizzle with dressing and serve immediately.

Adapted from Epicurious.com 

LD

Tweet