Summer is upon us and that means more mealtimes are spent outdoors. The BBQ is the best way to cook your summer dinners, especially for those hosts who want to avoid the over-crowded kitchen and after-dinner cleanup. Celebrate the warm weather by firing up the grill and with these four flavourful recipes.
Peach and blue cheese bruschetta drizzled with honey
Ingredients:
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1 tablespoon fresh thyme leaves
- 4 firm but ripe peaches, each cut in half
- 8 slices Italian or French bread, each about ½ inch thick
- Extra-virgin olive oil
- Kosher salt
- 4 ounces crumbled blue cheese (1 cup)
- 3 tablespoons honey
Ingredients:
- 200g cremini mushrooms
- 400g extra lean ground beef
- 1/2 tsp salt, dash of pepper
- Medium yellow onion, halved and sliced
- 1 tbsp butter
- 1 tbsp balsamic vinegar
- Extra virgin olive oil
- 4 brioche buns
- 4-8 slices fresh mozzarella
- Mayonnaise
- Barbecue sauce
Grilled vegetable Gratin with Ricotta Basil
Ingredients:
- 2 large red bell peppers
- 2 small globe eggplants, about 1 pound total, ends trimmed, cut crosswise into ¼-inch slices
- Extra-virgin olive oil
- 3 medium zucchini, about 1 pound total, cut crosswise into ¼-inch slices
- 3 medium yellow squash, about 1 pound total, cut crosswise into ¼-inch slices
- Kosher salt
- Freshly ground black pepper
- 1 large egg
- 12 ounces whole-milk ricotta cheese (1½ cups)
- ¼ cup plus 2 tablespoons chopped fresh basil leaves, divided
- 1 garlic clove, minced or pushed through a press
- ½ cup finely grated Parmigiano-Reggiano® cheese
Pineapple Wedges with Rum Butter and Toasted Coconut
Ingredients:
- 6 tablespoons (¾ stick) unsalted butter, softened
- 2 tablespoons dark or spiced rum
- 1 tablespoon plus 2 teaspoons packed dark brown sugar, divided
- 3 tablespoons sweetened coconut flakes
- 1 pineapple, peeled, cut lengthwise into 8 spears, core removed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper