recipes 50 and 51: two delicious grilled appetizers from the grummer of 2011 archives...

The credit for both of these recipes goes directly to Stacey and Keith, from the grummer of 2011 archives. They are two AWESOME grilled summer appetizers. Just typing them out brings me right back to Manasquan... Enjoy!

GRILLED PINEAPPLE WITH SPICY PEANUT BUTTER
Ingredients:
-fresh pineapple rings (please, no canned pineapple rings)
-1/2 c peanut butter
-1 T soy sauce
-a dash of sriracha (to taste)
-a handful of freshly torn basil or mint
-warm water (just enough to thin the sauce)

Instructions:
1) grill the pineapple
2) mix the rest of the ingredients together and drizzle the sauce on the grilled pineapple

PROSCIUTTO AND FONTINA GRILLED BREAD
Ingredients:
-6 slices French bread (about 3/4 inch thick)
-1 or 2 plump garlic cloves, peeled
-1/2 c olive oil
-1 1/2 oz prosciutto, minced
-2 T fresh parsley, finely chopped
-1 1/2 oz finely grated fontina cheese (this can be substituted with smoked mozzarella or good parmesan)

Instructions:
1) grill the bread until golden brown on both sides
2) rub the bread with the garlic cloves and drizzle 1 T (or desired amount) of olive oil on each slice
3) combine the prosciutto, parsley, and cheese in a bowl
4) sprinkle the topping on the bread and grill the whole shebang on the grill for about a minute (with the grill cover on)