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If you enjoy having friends over for a casual summer evening around the fire pit, a game of cards or an outdoor movie, wow your guests with an array of appetizer snacks cooked on the gas or charcoal grill.
See how grilling imparts a subtle smoky flavor to an ordinary wheel of Brie cheese, Portobello mushrooms or a dip made with fire-roasted red bell pepper. Easy to prepare, these delicious recipes are a great way to turn an ordinary get-together into something special.
Brie with Bacon
Appetizer
1-pound bacon
1 (16-ounce) Brie wheel
1/2 cup barbecue sauce
Directions: Cook bacon in large skillet over medium heat till just crispy. When cooked, drain on paper towels then chop medium fine. Set aside.
Meanwhile, prepare grill for indirect cooking, heating to medium. Unwrap Brie wheel and place in disposable aluminum pie pan. Top with barbecue sauce, then chopped bacon.
Place the Brie on the unheated side of the grill, and cook till cheese is soft, about 15 minutes. Serve warm with crackers.
Grilled Portobello Mushrooms with Cheese and Pepperoni
(Tastes like pizza, without the crust.)
4 large Portobello mushrooms, cleaned with paper towel, stems removed
2 T. butter
1/2 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
Italian seasoning
16 slices pepperoni
Directions: Preheat grill to medium. Lightly butter a baking sheet lined with foil. Place mushrooms on sheet; add a pat of butter to each then generously pile with cheeses. Sprinkle with herbs and arrange pepperoni on top.
Grill till mushrooms are slightly softened and cheeses are golden brown, about 10 minutes. Cut into wedges and serve warm.
Grilled Red Bell Pepper Dip
1 red bell pepper, stemmed, seeded and halved
1 cup ricotta cheese
4 ounces cream cheese
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1/2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. herbes de Provence
Pita wedges, pretzels or fresh vegetables for dipping
Directions: Grill bell pepper halves, skin-side down on covered grill over medium heat 15 to 25 minutes or till skin is charred, without turning. Remove from grill and immediately place in bowl; cover and let stand 15 minutes. Remove skin with paring knife. Discard skin.
Place pepper in food processor. Add cheeses, garlic, mustard, salt and herbs; process till smooth. Serve with pita wedges, pretzels or vegetables. Makes about 2 cups.
Tip: If necessary, make your own herbes de Provence by combining 1/4 tsp. each rubbed sage, crushed dried rosemary, thyme, oregano, marjoram and basil leaves. Store excess mixture in airtight container.