Grilled Stone Fruit Antipasto Plate

Ingredients

• 1 tablespoon brown sugar
• Fruit:
• 1 pound firm black plums, halved and pitted
• 2 tablespoons extravirgin olive oil
• 2 tablespoons fresh lime juice
• 2 teaspoons vanilla extract
• ¼ teaspoon freshly ground black pepper
• + 25 more ingredients
• • 1 tablespoon brown sugar
  • Mint sprigs (optional)
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons vanilla extract
  • Cooking spray
  • ½ pound firm nectarines, halved and pitted
  • 3 tablespoons white balsamic vinegar
  • ¹/₈ teaspoon hot sauce
  • 2 tablespoons extravirgin olive oil
  • ½ pound firm pluots, halved and pitted
  • 1 pound firm peaches, halved and pitted
  • 1 pound firm black plums, halved and pitted
  • 1 pound firm peaches, halved and pitted
  • ½ pound firm nectarines, halved and pitted
  • ½ pound firm pluots, halved and pitted
  • Cooking spray
  • Mint sprigs (optional)
  • 2 tablespoons fresh lime juice
  • ¹/₈ teaspoon salt
  • Fruit:
  • 3 tablespoons white balsamic vinegar
  • ¹/₈ teaspoon salt
  • ¹/₈ teaspoon hot sauce
  • Dressing:
  • Dressing:

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