Happy 750th post! I cannot believe how much this blog has grown since I first started posting. Check out the Milestones tab above to see other milestone posts. There are a lot of big changes coming to Vegetarian & Cooking! in the next month so stay tuned.
Other Grilling Wednesday Posts: Bean and Squash Burgers, Halloumi & Asparagus Skewers with Orange Sauce, Grilled Barbeque Onion and Smoked Gouda Quesadillas, Grilled Corn and Tomato Fettuccine and Bacon Wrapped Mushrooms with Blue Cheese, Quinoa Burgers with Sweet Potato Fries, Beer Caramelized Onions and Swiss and Grilled Mini Caprese Pizza.
Adapted from Food & Wine.
-4 large apricots, halved and pitted
-4 nectarines, halved and pitted
-1/2 pound sweet cherries, pitted
-1 tablespoon extra-virgin olive oil, plus more for brushing
-1 cup cream cheese
-2 tablespoons honey
-Eight 1-inch-thick slices of baguette
To make the honey cream cheese combine the honey + cream cheese and mix well.
|We skewered all of the fruit to make it easier to work with, you don't have to.|
Brush all of your fruit with olive oil.
|First grill the bread.|
Brush each side with olive oil and grill 1-2 minutes per side.
|Then add the fruit.|
|You'll want to grill each skewer until soft.|
Between 5-10 minutes per side.
|Spread the honey cream cheese onto a baguette slice.|
Add as much fruit as desired.
This was pretty well received -- however, I wish that we had chosen different fruit. I really enjoyed the grilled cherries, but wasn't a fan of the nectarines and apricots. Dave really liked this though, he ate all of the leftover fruit. I think the honey cream cheese helped to bring additional subtle sweetness to the dish, it was nice that this dessert wasn't overly sweet.