Not your traditional cheese plate

Cheese plates are an easy appetizer dish, but usually the starch they're served with takes the spotlight. Allow your cheeses to be the stars of the show with this grilled haloumi and heirloom tomato option or goat cheese stuffed mushrooms. Haloumi is a new cheese I tried after spotting it at Trader Joe's. Something about it keeps it from melting when it's grilled, but the outside becomes crispy and delicious. The mushrooms are based on a portobello mushroom burger minus the bun again letting the cheese shine.

Haloumi, pesto, heirloom tomato stack

1. Grill your pieces of haloumi on high heat on a pan. Once both sides are darkened remove and cut into smaller pieces appropriate for appetizer serving.
2. Add a layer of pesto (refer to my lemon version or basil walnut version).
3. Carefully slice your heirloom tomatoes and add on top with pieces of basil.
4. Stick toothpicks in for easy pick up and eating.

Goat cheese stuffed mushrooms with balsamic red onions

Crumbled goat cheese
Cleaned out portobello mushroom caps
Red onion
Balsamic vinaigrette
Balsamic glaze
Hemp seeds (optional)

1. Drizzle olive oil over your mushroom caps and put in the oven at 350 for 20-30 minutes.
2. Meanwhile, slice your red onion and saute with olive oil on high. Add a little balsamic vinaigrette once the onions have softened a bit.
3. When the caps have cooked you'll notice some water has developed in the cap from the mushroom shrinking. Just empty the water before stuffing.
4. Stuff the caps with goat cheese and if you'd like hemp seeds (extra plant protein!).
5. Stick back in the oven and allow the cheese to melt 10 minutes or so.
6. Top with the cheese with onions, and put back in the oven for just a few minutes.
7. Prepare on your plate and drizzle with balsamic glaze.