BBQ CHEESE RECIPES

Other than adding a slice of cheese to your burger, cheese is usually not the first food you think of when planning a BBQ. We're here to tell you, it should be!

From barbecued brie to grilled hot honey haloumi, it's time to try something new on the grill!

Here are 3 hot and tasty BBQ cheese recipes:

ILIOS GRILLED PEACH & BALSAMIC BRIE

GRILLED PEACH & BALSAMIC BRIE

Ingredients:

• 1 tsp. ILIOS Extra Virgin Olive Oil

• 1 wheel of ILIOS Brie Cheese (rind fully intact)

• 1 tbsp. ILIOS Honey

• 2 tbsp. balsamic reduction*

• 1 peach (diced)

*to make a balsamic reduction, start with 1/2 cup ILIOS Balsamic Vinegar. In a small saucepan, bring to a gentle boil for approx. 5-10 minutes until the liquid is reduced by about half. Let cool.

Recipe:

1. Preheat half of the BBQ grill to 450°F.

2. Coat wheel of brie cheese with olive oil

3. Place brie on grill over indirect heat (ex. if left-side burners are turned on, place brie on right side of grill)

4. Close the lid and let cook for about 2 minutes.

5. Flip the brie and add diced peaches to the top. Cook an additional 2-3 minutes.

6. Remove the brie from the grill and drizzle with honey and balsamic reduction.

7. Enjoy with ILIOS crostini or a fresh baguette!
   

ILIOS SEARED SWEET & SALTY FETA

SEARED SWEET & SALTY FETA

Ingredients:

• 1 block of ILIOS Feta Cheese

• 1/2 cup of ILIOS Extra Virgin Olive Oil

• Fresh thyme

• A sprinkle of ILIOS Fine Sea Salt

• 1 tbsp. ILIOS Honey
  

Recipe:

1. Preheat half of the BBQ grill to 375°F.

2. Drain feta cheese and pat dry with a paper towel.

3. Place the feta in a small cast iron skillet or oven-safe ramekin, sprinkle with fresh thyme and cover with olive oil.

4. Place pan/dish on grill over indirect heat (ex. if left-side burners are turned on, place pan/dish on right side of grill).

5. Cook for 10-12 minutes until cheese starts to brown and is soft but not fully melted.

6. Sprinkle with a bit of sea salt (not too much, feta is naturally salty) and drizzle with honey.

7. Serve immediately with ILIOS crostini or a fresh baguette!

ILIOS GRILLED HOT HONEY HALOUMI

GRILLED HOT HONEY HALOUMI

Ingredients:

• 1 pack of ILIOS Haloumi cheese

• 1 tbsp. ILIOS Canola Oil

• 2 tbsp. ILIOS Honey

• 1tbsp. lemon juice

• 1/2 tsp. chilli pepper flakes

• Fresh thyme
  

• A sprinkle of ILIOS Fine Sea Salt

• Pomegranate seeds

• Hot chilli oil (optional)
  

Recipe:

1. Preheat BBQ grill to 375-400°F.

2. Slice haloumi into 6-8 even slices (about 1/3 inch)

3. Combine oil, honey, lemon juice, chilli pepper and thyme into a bowl and mix together.

4. Coat haloumi slices in mixture (both sides). Let marinate for at least 15 minutes in the refrigerator.

5. Carefully place the haloumi on hot grill and sear for 2-3 minutes. Flip and sear second side for 2-3 minutes.

6. Remove cheese from heat and top with pomegranate seeds.

7. Sprinkle with a bit of salt, more fresh thyme and an extra drizzle of honey and/or hot chilli oil.

8. Serve with a fresh summer salad and enjoy!

red pesto pasta salad

Nothing says summer like a good salad. And who doesn't LOVE pasta?

Enter ILIOS' Red Pesto Pasta Salad.

Our red pesto is infused with all the best flavours of the Mediterranean giving this salad rich, fresh and delicious flavours! Perfect for your next summer potluck or easy weeknight meal.

ILIOS Red Pesto Salad

Ingredients:

• 1 pack of ILIOS farfalle pasta

• 1 jar of ILIOS red pesto

• ½ cup ILIOS mayonnaise

• 1 tbsp. rice wine vinegar

• ¼ cup freshly grated parmesan

Toppings:

• 2 tbsp. freshly grated parmesan

• 2 ILIOS sun-dried tomatoes (roughly chopped)

• Fresh basil leaves

• Pine nuts

Recipe:

1. Cook the pasta in boiling salted water. Drain and run under cold water. Set aside.
   

2. In a large salad bowl, whisk together the red pesto, mayonnaise, rice wine vinegar and parmesan.
   

3. Add the pasta to the bowl with the dressing and stir until pasta is well coated.
   

4. Top with more grated parm, sun-dried tomatoes, fresh basil, pine nuts or any other topping to enhance the flavours.

piquillo pepper soup

Soup weather doesn't really exist in Peru; home to ILIOS' Piquillo Peppers. But that doesn't mean we can't use this Peruvian ingredient to create a sweet, fresh and cozy soup to warm us up in the middle of winter.

Using only a few ingredients, you can make a delicious side dish or main! Top with heavy cream and green pesto and serve with croutons or toasted bread. Delish!

ILIOS Piquillo Pepper Soup

Ingredients:

• 1 tbsp. of ILIOS Extra Virgin Olive Oil

• 1 onion (roughly chopped)

• 4 garlic cloves (roughly chopped)

• 3 jars of ILIOS Piquillo Peppers

• 5 ILIOS Sundried Tomatoes

• 1 box of of ILIOS Vegetable Broth

• salt and pepper (to taste)

Topping (optional):

• cooking cream or heavy cream

• ILIOS Green Pesto

Recipe:

1. Heat ILIOS Extra Virgin Olive Oil in a large soup pot over medium heat.

2. Add onions and garlic and sautée for 6-8 minutes until translucent. Add remaining ingredients and cook for an additional 6-8 minutes.

3. Add ILIOS Vegetable Broth and bring to a boil. Lower heat and simmer for 20-30 minutes.

4. In small batches, add cooked vegetables and some broth to a blender. Blend until smooth. Put back in pot, mix well and reheat if necessary.

5. Top with cream and green pesto.