• Mindy

Grilled Summer Fruit

Author: Lia Soneson

Grilled Nectarines with Mascarpone


3 nectarines, halved for grilling

8 oz mascarpone cheese

6 teaspoons brown sugar

Marcona almonds, as garnish


1. Halve the nectarines, and then grill flesh-side down over medium-heat for 3 to 4 minutes or until grill marks appear. Flip the nectarines over, and fill each half with a teaspoonful of brown sugar. Close the grill lid, and heat until the sugar liquefies.

2. Scoop a spoonful of mascarpone onto the warm nectarine half, and garnish with Marcona almonds and a chiffonade of fresh mint.

Grilled Cherry & Brie Crostini


2 cups cherries, pitted & halved

1 tablespoon balsamic vinegar

1 tablespoon olive oil

4 oz triple cream Brie cheese

1 small baguette, sliced

4 basil leaves, chiffonade


1. Carefully pit the cherries with a cherry pitter, and then toss with olive oil and balsamic vinegar. Place the pitted cherries in a cast iron skillet and pan grill for 4-5 minutes. Turn while grilling until cherries are warmed.

2. Meanwhile, brush slices of bread with olive oil and grill or toast for 1-2 minutes. Spread the triple cream brie cheese onto the grilled bread and top with the warm cherries. Garnish with fresh basil.

Grilled Watermelon with Honey & Lime


1/2 of a small watermelon, sliced

3-4 tablespoons honey, for drizzling

2 limes, zest and juice 1/4 teaspoon cayenne


1.Slice the watermelon into triangle slices, keeping the rind on for easy grilling. Grill on each side

for 2-3 minutes, until grill marks form. Plate, and drizzle with honey, cayenne, and the lime zest and juice. Re-chill the slices, and serve cold.

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