Grilled Fruit Salad with Bocconcini & Mint

Grilling is in full force at our place.  Meat, veggies and fruit, are all on rotation.  That being said, we now ensure the propane tank is full, as these next couple months the cooking is done outside.

Being the long weekend, and marking the beginning of a busy couple of weeks ahead.  I was looking to make an appetizer that was light, sweet and healthy.  After all, the stampede starts next week and anyone from YYC can tell you, with free pancake breakfasts daily, midway snacks like deep fried poptarts and mini donuts, and more beer gardens than you can count, you are in for your fair share of indulgence ;)

Enter - Grilled Fruit Salad w/ Bocconcini & Mint

The flavours of everything in this dish marry so well together.  The sweetness from the fruit, the softness of the bocconcini and the fresh mint, make this perfect to snack on while the rest of the meal is being prepared.  In my opinion, an appetizer should be light, leaving plenty of room for the main course...and dessert.  This recipe fits the bill.  Grilling the fruit brings out the natural sweetness.  Plus, I've become a huge BBQ fan recently, taking cues from the grill-master himself Bobby Flay.  All I'm missing is a "kiss the cook" apron and I would be set!

In addition to being served as an appetizer, this recipe pairs well with pork or chicken, and could even be served as dessert with some honey or maple syrup.  I enjoyed mine late-afternoon, with a tall glass of peach-mint ice tea (love leftovers) and some summer rays!

Happy Grilling!

Grilled Fruit Salad with Bocconcini & Mint

Ingredients:
1 box of strawberries, hulled
3 peaches, halved and cut in quarters
7 oz  bocconcini, each cut in quarters
¼ cup pure apple juice
2 tbsp fresh mint, chopped
2 tbsp fresh basil, chopped

Method:
Preheat grill to medium.
Put strawberries on skewers if small, and place on grill along with peach quarters. Cook about 5 minutes, turning over at least once.
Remove skewers and place the fruit in a salad bowl.
Add bocconcini, apple juice, mint and basil. Stir well.

recipe: allyouneedischeese.com