Easy Summer Grilling Recipes (Full Menu) | 5 Ingredients or Less
Recipes in this Video
Originating from Italy, bruschetta is a traditional appetizer that showcases fresh ingredients and simple preparation. This variation with ricotta and plums highlights the summer bounty, offering a delightful balance of creamy and fruity flavors. Today, bruschetta is enjoyed worldwide, often adapted with various toppings to suit local tastes.
Ingredients
- ●ciabatta bread
- ●ricotta cheese
- ●fresh plums
- ●honey
- ●balsamic vinegar
- ●fresh basil
- ●olive oil
- ●salt
- ●black pepper
Instructions
- 1Preheat the grill to medium heat.
- 2Slice the ciabatta bread into thick slices.
- 3Brush both sides of the bread slices with olive oil.
- 4Grill the bread slices for 2-3 minutes on each side until golden and toasted.
- 5In a bowl, combine ricotta cheese with honey, salt, and black pepper to taste.
- 6Slice the fresh plums into thin wedges.
- 7Spread a generous layer of the ricotta mixture on each grilled bread slice.
- 8Top the ricotta with sliced plums.
- 9Drizzle balsamic vinegar over the topped bruschetta.
- 10Sprinkle with fresh basil leaves before serving.
Ingredient Alternatives
ricotta cheese
Healthier: cottage cheese
Cheaper: cream cheese
Cottage cheese is lower in calories and still creamy.
fresh plums
Healthier: nectarines
Cheaper: canned plums
Canned plums are often more affordable and available year-round.
balsamic vinegar
Healthier: red wine vinegar
Cheaper: apple cider vinegar
Apple cider vinegar is less expensive and adds a tangy flavor.
fresh basil
Healthier: spinach
Cheaper: dried basil
Dried basil is more affordable and has a longer shelf life.
Techniques
Equipment
Also Known As
This dish combines the flavors of summer with fresh fruits and vegetables, highlighting the use of grilling techniques that are popular in many cuisines.
Ingredients
- ●4 salmon fillets (6 oz each)
- ●1 cedar plank (soaked in water for 1 hour)
- ●2 ripe peaches, diced
- ●1 cup cherry tomatoes, halved
- ●1/4 red onion, finely chopped
- ●1/4 cup fresh cilantro, chopped
- ●1 lime, juiced
- ●1 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cayenne pepper
Instructions
- 1Preheat the grill to medium heat.
- 2Soak the cedar plank in water for at least 1 hour to prevent burning.
- 3In a bowl, combine the diced peaches, cherry tomatoes, red onion, cilantro, lime juice, olive oil, salt, black pepper, and cayenne pepper. Mix well to create the salsa.
- 4Remove the cedar plank from the water and pat it dry.
- 5Place the salmon fillets skin-side down on the cedar plank. Season with salt and pepper.
- 6Spoon the peach and tomato salsa over the salmon fillets evenly.
- 7Place the cedar plank on the grill and close the lid. Grill for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- 8Remove the cedar plank from the grill and let it rest for a few minutes before serving.
- 9Serve the grilled salmon with the remaining salsa on the side.
Equipment
Ingredients
- ●2 heads romaine lettuce
- ●1 cup fresh cherries, pitted and halved
- ●1/2 cup feta cheese, crumbled
- ●1/4 cup olive oil
- ●2 tbsp balsamic vinegar
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup walnuts, chopped (optional)
Instructions
- 1Preheat the grill to medium heat.
- 2Cut the romaine lettuce heads in half lengthwise.
- 3Brush the cut sides of the romaine with olive oil and sprinkle with salt and pepper.
- 4Place the romaine halves cut-side down on the grill and grill for about 2-3 minutes until slightly charred.
- 5Remove the romaine from the grill and place on a serving platter, cut-side up.
- 6In a small bowl, whisk together the remaining olive oil and balsamic vinegar.
- 7Drizzle the dressing over the grilled romaine.
- 8Top with the halved cherries and crumbled feta cheese.
- 9Sprinkle with chopped walnuts if using.
- 10Serve immediately.
Equipment
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