Summertime & The Grillin’ Is Fine 


Summer nights and the grill are synonymous in my mind. I love a classic burger or bratwurst as much as the next midwestern girl, but once you start grilling fruits, you’ll never go back!

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Grilling brings out the natural sweetness of fruit, caramelizes their sugars, and also adds an amazing savory note from the smoky grill. It’s addictive. The beauty is you can use grilled fruit in savory and sweet dishes. Appetizers, main courses, drinks, desserts—there’s no limit to the potential. 

Red White and Blue Savory Breakfast Toast 

Servings: 4


  • 4 pieces of your favorite sliced bread
  • 1 cup of cherry tomatoes (try strawberries or even red beets for another type of toast)
  • 1 tablespoon olive oil
  • 3 tablespoons dried blueberries
  • 1 tablespoon Balsamic vinegar
  • 1 tablespoon of water
  • 1 cup Ricotta cheese
  • Salt and pepper to taste


  1. Toast bread to your liking. 
  2. Toss tomatoes in oil and salt and pepper, and place on a grill pan (or into a grill basket) and cook until the tomatoes begin to burst. 
  3. Heat water and vinegar in the microwave for 30 seconds, then pour warm mixture into a small bowl with dried blueberries. Let sit for at least 5 minutes. 
  4. Spread ricotta evenly onto each slice of toast. 
  5. Top with tomatoes and blueberries and salt and pepper to taste. 

Grilled Peach Crostini 

Servings: 4


  • 1 baguette cut into 1-inch slices
  • 8 oz of softened Brie (or goat cheese) 
  • 1/2 cup fresh basil, chiffonade (cut into thin ribbons)
  • 2 large peaches, cut in half and pitted
  • Olive oil, for brushing
  • Salt and pepper to taste


  1. Heat grill or grill pan to medium heat. 
  2. Brush peaches and baguette slices, on both sides, with olive oil. 
  3. Cook bread until grill marks form, flip and repeat on the other side. Grill peaches until they begin to caramelize and grill marks form. 
  4. Spread cheese onto one side of each slice of baguette. 
  5. Slice peaches, after they’ve cooled slightly, and layer them on top of the cheese. 
  6. Sprinkle crostini with basil, salt and pepper. 

Grilled Halloumi and Watermelon Salad 

Servings: 4


  • 8 oz of Halloumi cheese, sliced into 1-inch pieces
  • 1 lb watermelon, sliced
  • 1/2 cup fresh mint
  • Olive oil for brushing 
  • Salt and pepper


  1. Heat grill or grill pan to medium/high heat. 
  2. Brush Halloumi slices with olive oil on both sides. 
  3. Grill Halloumi until a crust forms, flip, and repeat on the other side. 
  4. Assemble salad by layering watermelon and Halloumi on a platter. 
  5. Sprinkle with salt and pepper, and top with whole mint leaves. 
  6. Drizzle with olive oil, as desired. 

By Mallory Diekmann


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