Grilled Fruit Salad Makes for Pretty Presentation
Anytime we plan a recipe involving figs, they are never available! When we see them at the market we HAVE to buy them. We decided a super simple grilled fruit salad would be a yummy way to incorporate the figs. This recipe is extremely simple and packs tons of flavor. We grilled pineapple slices and white peaches to serve with raw cherries and figs. Grilling the fruit carmalizes their natural sugar, giving it an intense flavor punch. The pineapple is especially yummy and adopts a candied flavor. Add some fresh mint, top with quality burrata and you have an easy lunch. The pretty contrast of the pink, soft yellow and white also makes this a beautiful dish for a summer entertaining spread.
The Perfect Pairing
Summertime is pretty much synonymous with rose. Earlier this year, I scored the perfect rose for balmy summer days: Cline Ancient Vines Mourvedre Rose. While fruit forward, this rose is still surprisingly dry. Taste notes of plum, pomegranate and cherry. Cline Cellars are a tried and true favorite. Located at the beginning of the Sonoma Wine Trail, it is a must stop when in the Napa/San Francisco area. They churn out really good wine at some of the most reasonable prices I’ve seen in the area. If you are looking for a laid-back tasting room, look no further. Always, their staff is friendly and a blast. With tastings until 6 PM, they are open later than most everywhere else in the area.
And then there was Bread
If you drink as much wine as we do, you may need something a little more substantial than fruit and cheese. Our take on the Portuguese meat stuffed bread, Folar de Chavas, was the perfect canvas to spread the creamy burrata and jammy pineapple a top.
- 4 figs, sliced in half
- 1 cup of cherries
- 1 pineapple, sliced
- 2 white peaches, sliced in half, pit removed
- 2 balls good burrata
- Mint Sprigs
- Grill pineapple and peaches for a few minutes on each side, remove when there are nice grill marks
- Serve with burrata, mint and bread