Halloumi cheese is fried in clarified butter, then brushed in a spiced honey and served with lemon yogurt, brandy-basted nectarines, and fresh tomatoes in this sweet and savory appetizer from Christian Hernandez, chef de cuisine of March in Houston. Sommeliers June Rodil and Mark Sayre pair a bottle of 2020 Benanti Etna Bianco, from Sicily, with this vibrant dish. "Carricante inherently has peachy stone-fruit and melon notes and a texture that goes really well with the squeaky Saganaki Halloumi," they say. "It's bright and fresh, with a lovely coastal salinity."

Combine honey, rosemary sprigs, coriander seeds, salt, and pepper in a small saucepan; cook over low, stirring occasionally, 15 minutes. Pour through a fine wire-mesh strainer into a small heatproof bowl. Discard solids. Let spiced honey cool 15 minutes.

Whisk together yogurt, lemon zest and juice, and salt in a small bowl. Cover and refrigerate until ready to serve.

Heat clarified butter in a medium-size nonstick skillet over medium-high. Brush cut sides of nectarine halves evenly with some of the brandy. Place nectarine halves, cut side down, in skillet, and brush tops evenly with some of the brandy. Cook, undisturbed, until cut sides are golden, 2 to 3 minutes. Flip nectarine halves, and cook until golden, 1 to 2 minutes, brushing liberally with brandy every 10 to 15 seconds. Remove from heat. Transfer nectarine halves to a cutting board. Cut into bite-size oblique pieces, and set aside.

Wipe skillet clean, and add clarified butter. Heat over medium until butter shimmers. Cut Halloumi evenly into 2 (1- x 1- x 3-inch) pieces, and pat dry with paper towels. Add cheese pieces to skillet, and cook, turning occasionally, until golden brown on all sides, 3 to 5 minutes. Remove from heat. Transfer cheese to a plate. Stir together mint and oregano in a shallow dish. Spread 2 tablespoons spiced honey on all sides of cheese. (Reserve remaining spiced honey for another use.) Dip cheese in mint mixture until evenly coated, pressing gently to adhere. Cut each cheese piece in half lengthwise to create 4 (1- x 1/2- x 3-inch) pieces.

Divide lemon yogurt evenly among 2 shallow bowls. Top evenly with cheese pieces. Arrange nectarine halves evenly on and around cheese. Arrange tomato halves evenly on and around cheese. Drizzle evenly with extra-virgin olive oil, and garnish with flaky sea salt. Serve immediately.

Spiced honey can be stored in an airtight container at room temperature up to 6 months.

Halloumi can be found at most Middle Eastern markets and online at parthenonfoods.com.