As much as I love a crispy crostini, a crunchy cheese "cracker" has become my new favourite vessel for when it comes to serving small bites during a dinner party.

While you can make Parmesan into crisps in a somewhat similar fashion, it's hard not to love the sturdiness and saltiness of halloumi. A thin slice of the firm cheese is delicious when it's lightly fried in a pan, so taking it one step further and roasting it to golden perfection transforms it into a cracker, of sorts, that you can top with anything from preserves to tartare, roasted vegetables and more.

Locally-made halloumi has also become much more common across Canada in the past few years. I especially love the halloumi made by Winnipeg's Chaeban Artisan Cheese, so if you can get your hands on a block or two (or three), I highly recommend it.

Try making a batch of halloumi crackers and thank me later, ok?