Grilled Stone Fruit Antipasto Plate

Grilled Stone Fruit Antipasto Plate
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons fresh lime juice
  • 2 tablespoons extravirgin olive oil
  • 1 pound firm black plums, halved and pitted
  • 2 tablespoons fresh lime juice
  • 1/8 teaspoon hot sauce
  • 2 tablespoons extravirgin olive oil
  • 1 tablespoon brown sugar
  • + 57 more ingredients
    • Cooking spray
    • ¼ teaspoon freshly ground black pepper
    • 1 tablespoon brown sugar
    • Cooking spray
    • Fruit:
    • Fruit:
    • 1 tablespoon brown sugar
    • 1 pound firm peaches, halved and pitted
    • ½ pound firm nectarines, halved and pitted
    • ½ pound firm pluots, halved and pitted
    • ¼ teaspoon freshly ground black pepper
    • Mint sprigs (optional)
    • Fruit:
    • ½ pound firm nectarines, halved and pitted
    • 1 pound firm peaches, halved and pitted
    • 3 tablespoons white balsamic vinegar
    • ½ pound firm pluots, halved and pitted
    • 1 pound firm black plums, halved and pitted
    • 2 tablespoons fresh lime juice
    • 1 pound firm black plums, halved and pitted
    • 2 teaspoons vanilla extract
    • 1 tablespoon brown sugar
    • 2 tablespoons fresh lime juice
    • 1/8 teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • Mint sprigs (optional)
    • Fruit:
    • 3 tablespoons white balsamic vinegar
    • ¼ teaspoon freshly ground black pepper
    • 1/8 teaspoon salt
    • ½ pound firm nectarines, halved and pitted
    • Dressing:
    • Dressing:
    • Dressing:
    • Dressing:
    • 1/8 teaspoon hot sauce
    • 3 tablespoons white balsamic vinegar
    • 1/8 teaspoon hot sauce
    • 2 teaspoons vanilla extract
    • Mint sprigs (optional)
    • 1/8 teaspoon salt
    • ½ pound firm pluots, halved and pitted
    • 1/8 teaspoon salt
    • 2 teaspoons vanilla extract
    • 1 pound firm peaches, halved and pitted
    • 2 tablespoons extravirgin olive oil
    • 1 pound firm black plums, halved and pitted
    • Cooking spray
    • ½ pound firm pluots, halved and pitted
    • 1/8 teaspoon hot sauce
    • Cooking spray
    • 1 pound firm peaches, halved and pitted
    • ½ pound firm nectarines, halved and pitted
    • 2 tablespoons extravirgin olive oil
    • 3 tablespoons white balsamic vinegar
    • Mint sprigs (optional)
    • 2 teaspoons vanilla extract

Prepare grill. To prepare dressing, combine first 8 ingredients in a small bowl, stirring well with a whisk. To prepare fruit, place fruit on grill rack coated with cooking spray; grill 3 minutes on each side. Remove from grill. Drizzle fruit with dressing. Garnish with mint sprigs, if desired.

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network