Active Time

　　20 min

　　Total Time

　　40 min

　　

Ingredients

Makes 4 (first course) servings

　　2 lemons

　　1/2 pound Haloumi cheese

　　1 large garlic clove

　　1/4 teaspoon salt

　　1/4 teaspoon sugar

　　1/4 cup plus 2 tablespoons olive oil

　　4 (3/4-inch-thick) slices peasant or country-style bread

　　2 tablespoons finely chopped fresh dill

　　

Step 1

Prepare a gas grill for direct-heat cooking over moderately high heat.

　　

Step 2

Cut 8 thin slices from lemons, then squeeze enough juice from remainder to measure 2 tablespoons and put in a bowl.

　　

Step 3

Halve cheese diagonally, then cut each triangle, cut side down, into 1/3-inch-thick slices.

　　

Step 4

Mince garlic and mash to a paste with a pinch of salt using side of a large heavy knife, then add to lemon juice. Whisk in salt and sugar until dissolved, then add 1/4 cup oil, whisking until combined.

　　

Step 5

Separately toss lemon slices and cheese each with 1/2 tablespoon dressing.

　　

Step 6

Brush both sides of bread with remaining 2 tablespoons oil.

　　

Step 7

Grill bread, cheese, and lemon slices on grill rack, covered, turning over once (use a metal spatula to scrape under cheese to loosen before turning), until bread is toasted (2 to 3 minutes total), grill marks appear on cheese (3 to 4 minutes total), and lemons begin to wilt (4 to 6 minutes total).

　　

Step 8

Whisk dill into remaining dressing. Divide bread among 4 small plates and top with cheese and lemon slices. Drizzle with dressing and serve immediately.

　　Cooks' note:

　　If you aren't able to grill outdoors, bread, lemon, and cheese can be cooked in a hot oiled well-seasoned large (2-burner) ridged grill pan over moderate heat.