Halloween parties often need appetizers that adults will enjoy too. Many spooky snacks end up being too sweet or just for show. This list focuses on savory options with real flavor. You will find simple recipes that work for a mixed crowd. Each one keeps things practical for hosting.
Helpful Tips Before You Start
These tips will help you create appetizers with grown-up flavors and straightforward prep.
Choose savory profiles
Skip sweet elements like candy or marshmallow. Focus on herbs, cheeses, smoked meats, and spices to match adult preferences.
Prep components early
Make dips, doughs, or fillings the day before. Assemble just before serving to keep textures fresh.
Use simple presentation
Dark platters or a few fresh herb sprigs give a seasonal feel. Avoid cartoon shapes or bright dyes that read as childish.
Balance textures on the plate
Pair creamy spreads with crisp bases or crunchy toppings. This keeps bites interesting through multiple rounds.
Prosciutto-Wrapped Asparagus with Hollandaise
This appetizer brings together crisp asparagus and salty prosciutto in a simple bundle that feels a little upscale. The rich hollandaise adds a creamy finish that balances the salt and keeps the dish satisfying without being heavy. It works well for adult gatherings where you want something green and fresh on the table.
The flavor is savory with a bright note from the lemon in the sauce. The texture stays crisp from the roasted asparagus against the thin, slightly chewy prosciutto.
Serves 4 people.
Ingredients
- 1 pound asparagus, trimmed
- 8 slices prosciutto
- 3 large egg yolks
- 1/2 cup unsalted butter, melted
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- Pinch of cayenne pepper
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Divide the asparagus into 8 small bundles. Wrap each bundle with one slice of prosciutto and place on the baking sheet.
- Roast the bundles for 10 to 12 minutes until the asparagus is tender and the prosciutto edges start to crisp.
- While the asparagus roasts, make the hollandaise. Place the egg yolks, lemon juice, salt, and cayenne in a small saucepan over low heat.
- Whisk the yolks constantly while slowly pouring in the melted butter. Continue whisking until the sauce thickens enough to coat the back of a spoon.
- Remove the asparagus bundles from the oven and arrange on a serving plate. Drizzle or serve the hollandaise on the side.
Extra Tips
Keep the hollandaise warm over very low heat and whisk it again right before serving if it starts to thicken too much. Trim the asparagus ends cleanly so the bundles look neat on the plate. If you want a milder sauce, reduce the cayenne to just a few grains.Course: Appetizer Cuisine: Italian Equipment: Baking sheet, Saucepan, Whisk
Mini Beef Wellington Bites
These mini bites turn the classic steakhouse dish into an easy appetizer for grown-up Halloween parties. They feel special without requiring hours in the kitchen and pair well with cocktails or a glass of red wine.
Each piece delivers tender beef, a layer of savory mushrooms, and flaky pastry that stays crisp after baking. The result is rich and satisfying but still small enough to enjoy while mingling.
Serves 4 people.
Ingredients
- 12 oz beef tenderloin, cut into 1-inch cubes
- 8 oz cremini mushrooms, finely chopped
- 2 shallots, minced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 4 slices prosciutto, halved
- 1 sheet puff pastry, thawed and cut into 12 squares
- 1 egg, beaten
- Salt and black pepper
- 2 tablespoons olive oil
Instructions
- Season the beef cubes with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and sear the beef on all sides until browned, about 1 minute per side. Remove and set aside to cool.
- In the same skillet, add the remaining olive oil along with the mushrooms, shallots, and garlic. Cook until the mushrooms release their liquid and it evaporates, about 6-8 minutes. Stir in the thyme and season with salt and pepper. Let the mixture cool completely.
- Lay a piece of prosciutto on each puff pastry square. Spoon a small amount of the mushroom mixture in the center, top with one beef cube, then fold the pastry around the filling and pinch to seal.
- Place the wrapped bites seam-side down on a parchment-lined baking sheet. Brush the tops with the beaten egg.
- Bake at 400°F for 15-18 minutes until the pastry is golden brown. Serve warm.
Extra Tips
Make the mushroom mixture a day ahead and keep it in the fridge so assembly goes faster on party day. Use a sharp knife to cut the beef into even cubes so they cook at the same rate. If the pastry feels too soft while wrapping, chill the assembled bites for 10 minutes before brushing with egg and baking.Course: Appetizer Cuisine: French Equipment: Large skillet, Baking sheet, Mixing bowl
Crab-Stuffed Mushrooms with Old Bay
These crab-stuffed mushrooms bring a savory seafood bite that stands out at any gathering. The Old Bay seasoning adds a gentle heat and classic coastal flavor that pairs well with the tender mushroom caps and flaky crab. They work especially well as a starter for Halloween parties or fall dinners when guests want something more grown-up than typical finger food.
The texture stays light, with the mushrooms softening just enough while the filling stays creamy inside and slightly crisp on top. This version keeps the focus on the crab without extra fillers.
Serves 4 people.
Ingredients
- 16 large white mushrooms
- 8 oz lump crab meat
- 4 oz cream cheese, softened
- 1/4 cup plain breadcrumbs
- 1 tablespoon Old Bay seasoning
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 2 tablespoons butter, melted
Instructions
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Remove the stems from the mushrooms and wipe the caps clean with a damp towel. Arrange them stem side up on the baking sheet.
- In a mixing bowl, combine the crab meat, cream cheese, breadcrumbs, Old Bay seasoning, parsley, garlic, and lemon juice. Stir until the mixture holds together.
- Spoon the filling evenly into each mushroom cap, pressing gently so it stays in place.
- Brush the tops of the filled mushrooms with the melted butter.
- Bake for 18 to 20 minutes until the mushrooms are tender and the tops turn lightly golden.
Extra Tips
Use fresh lump crab meat for the best texture, or drain canned crab very well if that is what you have on hand. The melted butter helps the breadcrumbs brown without drying out the filling. Leftovers reheat best in a 350 degree F oven for 8 minutes rather than the microwave, which can make the mushrooms soggy. If you want a little more heat, add an extra half teaspoon of Old Bay to the filling before stuffing.Course: Appetizer Cuisine: American Equipment: Baking Sheet, Mixing Bowl, Oven
Fig and Gorgonzola Flatbread Squares
These fig and gorgonzola flatbread squares offer a refined option for adult Halloween gatherings. The sweet figs pair with tangy cheese to create contrast without needing any themed decorations or gimmicks.
They fit well on a cocktail table or as part of a larger spread for an evening party. The finished squares deliver a crisp base with creamy, slightly salty bites and a touch of natural sweetness.
Serves 4 people.
Ingredients
- 2 store-bought flatbreads
- 6 fresh figs, thinly sliced
- 4 ounces gorgonzola cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 2 tablespoons balsamic glaze
- 1/4 cup chopped walnuts
- Salt and black pepper to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Place the flatbreads on the prepared sheet and brush each one evenly with olive oil.
- Arrange the fig slices across the flatbreads in a single layer.
- Scatter the crumbled gorgonzola and chopped walnuts over the figs.
- Sprinkle the thyme leaves on top and add a light pinch of salt and black pepper.
- Bake for 10 to 12 minutes until the edges turn golden and the cheese softens.
- Remove from the oven and drizzle the balsamic glaze over the warm flatbreads.
- Cut each flatbread into small squares and serve right away.
Extra Tips
Slice the figs just before assembly so they stay fresh and do not release excess juice. If you prepare the flatbreads ahead, add the balsamic glaze only after baking to keep the crust crisp. Walnuts add needed crunch, but you can skip them if serving guests with nut allergies.Course: Appetizer Cuisine: Italian Equipment: Baking Sheet, Oven, Knife
Korean Beef Bulgogi Skewers
These skewers bring the bold flavors of Korean bulgogi to a party setting. Thin slices of beef soak up a sweet and savory marinade, then cook quickly on skewers for easy eating. They stand out at Halloween gatherings because they offer something hearty and satisfying without needing utensils.
The result is tender beef with a caramelized edge and a touch of sesame. Adults appreciate the balance of garlic, ginger, and soy that feels more grown-up than typical finger foods.
Serves 4 people.
Ingredients
- 1 pound thinly sliced beef sirloin
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons sesame oil
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- Wooden or metal skewers
Instructions
- In a mixing bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Add the sliced beef and toss until every piece is coated. Cover and let it marinate in the refrigerator for at least 30 minutes.
- If using wooden skewers, soak them in water for 15 minutes to prevent burning. Thread the marinated beef onto the skewers, folding or bunching the slices slightly so they stay secure.
- Heat a grill pan or outdoor grill over medium-high heat. Cook the skewers for 2 to 3 minutes per side until the edges are browned and the beef is cooked through.
- Remove the skewers from the heat and sprinkle with the sliced green onions and sesame seeds before serving.
Extra Tips
Marinate the beef overnight if you have time, as it deepens the flavor without extra work. These skewers taste best served hot off the grill, but you can keep them warm in a low oven for a short time. Skip the brown sugar if you prefer a less sweet version, and use a cast-iron skillet if a grill is not available.Course: Appetizer Cuisine: Korean Equipment: Mixing Bowl, Grill Pan, Skewers
Truffle Mac and Cheese Arancini
These arancini turn classic mac and cheese into crisp, golden bites with a rich truffle note. They fit well on a Halloween spread when you want something handheld that still feels grown-up and satisfying.
The outside stays crunchy while the center stays creamy, giving a nice contrast in every bite. They pair easily with drinks or other savory appetizers at a party.
Serves 4 people.
Ingredients
- 1 cup elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 1/2 cups shredded cheddar cheese
- 2 tablespoons truffle oil
- 2 eggs
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the elbow macaroni in salted water until tender, then drain and set aside.
- In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute.
- Slowly whisk in the milk and continue stirring until the mixture thickens.
- Remove the pan from heat. Stir in the cheddar cheese, truffle oil, and a pinch of salt and black pepper until the cheese melts. Fold in the cooked macaroni.
- Spread the mac and cheese on a baking sheet and chill for at least 30 minutes until firm.
- Beat the eggs in one bowl and place the panko breadcrumbs in another.
- Scoop the chilled mac and cheese into small balls. Dip each ball in the beaten eggs, then roll in the breadcrumbs.
- Heat vegetable oil in a deep skillet or pot to 350 degrees. Fry the arancini in batches until golden brown on all sides.
- Drain on paper towels and serve warm.
Extra Tips
Chill the mac and cheese mixture well before forming the balls so they hold their shape during breading and frying. Use panko for a lighter, crispier crust that contrasts the creamy center. If you prefer less frying, the breaded balls can be baked at 400 degrees on a lined sheet until golden, though the texture will be slightly drier.Course: Appetizer Cuisine: Italian Equipment: Saucepan, Large Pot, Baking Sheet, Mixing Bowls, Deep Skillet
Avocado and Shrimp Ceviche Cups
These Avocado and Shrimp Ceviche Cups give guests a fresh option at a Halloween party. They stand out next to heavier finger foods and work well when people want something light while they mingle. The dish combines tender shrimp with creamy avocado in a bright citrus marinade.
The result tastes tangy and slightly spicy with a cool finish from the avocado. Each bite feels crisp from the onion yet smooth at the same time, making it easy to eat from a small cup.
Serves 4 people.
Ingredients
- 1 pound cooked shrimp, peeled, deveined, and chopped
- 3 ripe avocados, diced
- 1/2 cup fresh lime juice
- 1/4 cup finely diced red onion
- 1 jalapeno, seeded and minced
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon salt
- 8 small clear plastic cups
Instructions
- Place the chopped shrimp in a mixing bowl. Add the lime juice, red onion, jalapeno, cilantro, and salt. Stir until everything is evenly coated.
- Let the mixture sit for 10 minutes so the flavors can blend.
- Gently fold in the diced avocados until they are just combined with the shrimp.
- Spoon the ceviche into the small plastic cups, dividing it evenly among the eight cups.
Extra Tips
Serve the cups right after assembling so the avocado stays bright green. You can mix the shrimp and marinade up to two hours ahead and keep it chilled, then add the avocado just before guests arrive. If you want less heat, use only half the jalapeno or skip the seeds entirely.Course: Appetizer Cuisine: Mexican Equipment: Mixing Bowl, Sharp Knife, Cutting Board
Spinach and Artichoke Phyllo Triangles
These triangles take the classic spinach artichoke dip and wrap it in flaky phyllo for a handheld appetizer that feels a bit more polished. They work well at adult Halloween gatherings where guests want something savory to nibble without committing to a full plate. The outside turns crisp and golden while the inside stays creamy with a slight tang from the cheese.
Serves 4 people.
Ingredients
- 10 sheets phyllo dough, thawed
- 10 ounces frozen spinach, thawed and well drained
- 1 cup canned artichoke hearts, drained and chopped
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 4 tablespoons butter, melted
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the oven to 375 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, combine the drained spinach, chopped artichoke hearts, cream cheese, Parmesan, minced garlic, salt, and pepper. Stir until the mixture is evenly blended.
- Lay one sheet of phyllo dough on a clean surface and brush it lightly with melted butter. Place a second sheet on top and brush again. Repeat until you have a stack of five sheets.
- Cut the stack lengthwise into four long strips. Place a spoonful of filling near the bottom of each strip.
- Fold the bottom corner of each strip over the filling to form a triangle, then continue folding up the strip like a flag until you reach the top. Repeat with the remaining phyllo and filling.
- Arrange the triangles on the prepared baking sheet and brush the tops with any remaining melted butter.
- Bake for 18 to 20 minutes until the phyllo is golden and crisp. Serve warm.
Extra Tips
Work with one stack of phyllo at a time and keep the rest covered with a damp towel so the sheets do not dry out. The triangles can be assembled ahead and frozen on the baking sheet, then baked straight from the freezer with an extra five minutes added to the cook time.Course: Appetizer Cuisine: Mediterranean Equipment: Baking sheet, Mixing bowl, Pastry brush
Honey-Sriracha Chicken Wings
These wings deliver a sweet and spicy glaze that appeals to adults looking for bold flavor at a party. They fit well into a Halloween spread when guests want something more grown-up than basic snacks.
The result is crispy skin coated in a sticky sauce that balances heat from the sriracha with the richness of honey. Serve them hot so the glaze stays glossy.
Serves 4 people.
Ingredients
- 2 pounds chicken wings, split into drumettes and flats
- 1/4 cup honey
- 3 tablespoons sriracha sauce
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon unsalted butter
- 1 teaspoon sesame seeds
- 2 green onions, sliced
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and place a wire rack on top. Pat the chicken wings dry and arrange them in a single layer on the rack.
- Bake the wings for 40 minutes, flipping them halfway through, until the skin is golden and crisp.
- While the wings bake, combine the honey, sriracha sauce, soy sauce, minced garlic, and butter in a saucepan over medium heat. Stir until the butter melts and the sauce thickens slightly, about 3 minutes.
- Remove the wings from the oven and transfer them to a large bowl. Pour the warm sauce over the wings and toss until evenly coated.
- Sprinkle the sesame seeds and sliced green onions over the top before serving.
Extra Tips
Toss the wings in the sauce right after baking so the heat helps the glaze cling. If you want less spice, reduce the sriracha by one tablespoon. Leftovers reheat well in a 350-degree oven for 10 minutes to restore crispness. The green onions add a fresh contrast that balances the rich sauce.Course: Appetizer Cuisine: American Equipment: Baking Sheet, Wire Rack, Saucepan, Mixing Bowl
Goat Cheese and Walnut Stuffed Dates
These stuffed dates bring a savory-sweet combination that stands out at adult gatherings. The creamy filling pairs with the natural sweetness of the fruit and the crunch of nuts for a bite that feels refined without much effort. They fit well on a Halloween appetizer table where guests want something simple yet interesting to pick up between drinks.
They also hold up nicely if you need to prep them ahead of time. The result is a warm, textured snack that balances richness with a touch of nuttiness.
Serves 4 people.
Ingredients
- 12 Medjool dates, pitted
- 4 ounces goat cheese, softened
- 1/4 cup walnuts, chopped
- 1 tablespoon honey
- Pinch of sea salt
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a small bowl, mix the softened goat cheese with the chopped walnuts until evenly combined.
- Slice each date open lengthwise if not already pitted and stuff the cavity with about a teaspoon of the goat cheese mixture.
- Place the stuffed dates on the prepared baking sheet.
- Drizzle the honey lightly over the tops and finish with a small pinch of sea salt on each date.
- Bake for 8 to 10 minutes until the dates are warmed through and the cheese softens slightly.
- Remove from the oven and let cool for a few minutes before serving.
Extra Tips
Mix the walnuts into the goat cheese rather than sprinkling them on top so they stay in place during baking. These dates taste best served warm but can be assembled the day before and baked just before guests arrive. Skip the honey if you prefer a less sweet version.
Course: Appetizer Cuisine: Mediterranean Equipment: Mixing Bowl, Baking SheetSmoked Trout Rye Rounds with Horseradish Cream
This smoked trout appetizer offers a savory option that feels right at home on an adult Halloween table. The smoky fish pairs with a tangy horseradish cream on a sturdy rye base for a bite that balances richness with a little kick.
It works well for parties where guests want something more substantial than chips or sweets. The flavors stay grounded and satisfying without leaning too sweet or heavy.
Serves 4 people.
Ingredients
- 8 ounces smoked trout
- 12 slices rye bread
- ½ cup sour cream
- 2 tablespoons prepared horseradish
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh chives
- Salt and black pepper
Instructions
- In a mixing bowl, stir together the sour cream, horseradish, lemon juice, salt, and black pepper until the mixture is smooth and well combined.
- Use a round cutter to shape each rye bread slice into circles, then lightly toast the rounds in a toaster or under the broiler until they are crisp at the edges.
- Flake the smoked trout into bite-sized pieces with a fork, removing any skin or bones as you go.
- Spread a thin layer of the horseradish cream over each toasted rye round.
- Top the cream with flaked trout and finish with a sprinkle of chopped chives.
Extra Tips
Mix the horseradish cream up to a day ahead and store it covered in the fridge so the flavors can settle. Choose a dense rye bread that holds its shape once topped. Add a little more horseradish if you want extra sharpness, or scale it back for a milder version.Course: Appetizer Cuisine: American Equipment: Mixing bowl, bread knife, toaster
Roasted Red Pepper and Feta Dip with Pita Chips
This roasted red pepper and feta dip offers a smoky and tangy profile that feels more grown-up than typical party snacks. It works well for Halloween gatherings where guests want something savory to pair with drinks. The dip comes out creamy from the feta while the homemade pita chips provide a crisp contrast.
The red peppers give the dip a deep orange hue that fits the season without any extra coloring or themes.
Serves 4 people.
Ingredients
- 2 large red bell peppers
- 8 ounces feta cheese, crumbled
- 2 garlic cloves, minced
- 3 tablespoons olive oil, divided
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 4 pita rounds
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven to 425 degrees. Place the red bell peppers on a baking sheet and roast for 25 minutes, turning once, until the skins char and blister.
- Remove the peppers from the oven, place them in a bowl, and cover for 10 minutes to steam. Peel off the skins, remove the seeds, and roughly chop the flesh.
- Add the chopped peppers, feta cheese, minced garlic, 2 tablespoons olive oil, lemon juice, oregano, salt, and black pepper to a food processor. Blend until mostly smooth with a few small chunks remaining.
- Cut each pita round into 8 wedges. Toss the wedges with the remaining 1 tablespoon olive oil and the sea salt. Spread them in a single layer on a baking sheet.
- Bake the pita wedges for 10 to 12 minutes until golden and crisp. Let them cool slightly before serving with the dip.
Extra Tips
Roast the peppers ahead and store them in the fridge so the dip comes together quickly. If the feta tastes very salty, reduce the added salt at the end. The dip thickens as it sits, so stir in a splash of olive oil before serving if needed.Course: Appetizer Cuisine: Mediterranean Equipment: Baking sheet, Food processor, Oven
Mini Quiche Lorraine Tartlets
These mini quiche tartlets give adults a savory option at a Halloween party. The bite-sized portions fit easily on a plate alongside other appetizers, and the bacon and cheese flavors feel substantial rather than novelty-driven.
The flaky crust holds a creamy egg filling with bits of smoky bacon and melted cheese. A touch of onion adds depth, and the result is a warm, rich bite that pairs well with cocktails or wine.
Serves 4 people.
Ingredients
- 12 mini tartlet shells
- 4 slices bacon
- 1/4 cup finely chopped onion
- 2 large eggs
- 1/2 cup heavy cream
- 1/2 cup shredded Gruyere cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Pinch of nutmeg
- 1 tablespoon chopped chives
Instructions
- Preheat the oven to 375°F. Place the mini tartlet shells on a baking sheet.
- Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels, then crumble into small pieces.
- In the same skillet, cook the onion in the bacon drippings for 2 to 3 minutes until softened. Remove from heat.
- In a mixing bowl, whisk the eggs, heavy cream, salt, pepper, and nutmeg until smooth.
- Stir the crumbled bacon, cooked onion, and half the Gruyere cheese into the egg mixture.
- Spoon the filling evenly into the tartlet shells. Sprinkle the remaining cheese on top.
- Bake for 18 to 20 minutes until the centers are set and the tops are lightly golden.
- Remove from the oven and let cool for 5 minutes. Sprinkle with chopped chives before serving.
Extra Tips
Make the filling a day ahead and store it covered in the fridge, then fill and bake the tartlets right before guests arrive. If the tartlet shells brown too quickly, loosely cover the baking sheet with foil for the last few minutes. These reheat well in a 325°F oven for 8 minutes if made earlier in the day.Course: Appetizer Cuisine: French Equipment: Baking sheet, Skillet, Mixing bowl, Whisk
Grilled Halloumi and Cherry Tomato Skewers
These skewers offer a savory option that stands out at any Halloween gathering. The halloumi turns golden on the grill while the cherry tomatoes soften and release their juices. Adults appreciate the simple mix of salty cheese and bright tomato flavor without extra sweetness.
They work well as a warm starter that holds up during a party. The ingredients stay minimal so the grilled taste comes through clearly.
Serves 4 people.
Ingredients
- 8 ounces halloumi cheese, cut into 1-inch cubes
- 20 cherry tomatoes
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Zest and juice of 1 lemon
- Salt and black pepper to taste
- Fresh basil leaves for serving
- Wooden or metal skewers
Instructions
- Combine the olive oil, minced garlic, oregano, lemon zest, and lemon juice in a mixing bowl. Add salt and pepper to taste and stir well.
- Add the halloumi cubes and cherry tomatoes to the bowl. Toss gently until everything is coated.
- Thread the halloumi and tomatoes onto the skewers, alternating between the two for even cooking.
- Heat a grill to medium. Place the skewers on the grates and cook for 2 to 3 minutes per side until the halloumi is golden and the tomatoes begin to soften.
- Remove the skewers from the grill and scatter fresh basil leaves over the top before serving.
Extra Tips
Brush the grill grates lightly with oil before adding the skewers to keep the halloumi from sticking. Serve the skewers right away while the cheese is still warm and soft inside. If you need to prep ahead, thread the skewers and keep them covered in the fridge for up to two hours before grilling.Course: Appetizer Cuisine: Mediterranean Equipment: Grill, Mixing bowl, Skewers, Basting brush
