Baked Halloumi with Tomato and Olive Tapenade

1.Preheat the oven to 200°C (400°F). Line a small baking sheet or oven-safe dish with parchment paper.

2.Prepare the tapenade: In a medium bowl, combine the halved cherry tomatoes, chopped Kalamata olives, capers, minced garlic, chopped basil, dried oregano, and lemon zest. Drizzle with 2 tablespoons of the extra virgin olive oil and season with black pepper. Stir gently to combine and set aside to allow the flavors to meld.

3.Prepare the halloumi: Slice the halloumi blocks into pieces approximately 1 cm (1/2 inch) thick. Arrange the slices in a single layer on the prepared baking sheet. Drizzle the halloumi with the remaining 1 tablespoon of olive oil and sprinkle lightly with sea salt.

4.Bake the halloumi for 12 to 15 minutes, flipping the pieces halfway through, until the cheese is golden brown on the edges and softened throughout.

5.Remove the baked halloumi from the oven. Transfer the warm cheese to a serving platter or keep it in the baking dish if serving family-style.

6.Spoon the prepared tomato and olive tapenade generously over the warm halloumi slices.

7.Serve immediately while the halloumi is still hot, accompanied by slices of crusty bread or baguette for dipping and scooping the tapenade.