Beer Girl Cooks

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caprese

Grilled Peaches and Watermelon

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This post is about mistakes.  We all make them, right?

 

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For instance, this dish?  Was supposed to be a Grilled Watermelon and Grilled  Peach Caprese.  I forgot the cheese.  Oops.

 

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I’ve had a lot going on this week. And I love knowing I have all of you, my friends, to talk to. Thank you for being you. I know that every single day I can wake up and talk to all of you. Your blog, my blog, I feel a connection to all of you.

 

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I appreciate each and every one of you.

 

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One of my mistakes: This was supposed to be a Grilled Watermelon and Peach Caprese for Lisa’s Annual Birthday Meat Fest.  I forgot the mozzarella.  Chris called me out on the lack of cheese when I put it on the table.  Lisa gave me a break.  She’s awesome like that.

 

I jack things up like that now and then.  I’m glad I’m forgiven.  XOXOXO

And this is me being honest.  Love y’all!

 

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Grilled Peaches and Watermelon

Ingredients

  • 1 watermelon
  • 4 peaches
  • A bunch of basil
  • 1/8 cup balsamic reduction

Instructions

  1. Grill watermelon and peaches about 1-2 minutes each side
  2. Arrange on plattter
  3. Top with basil, mozzarella, and balsamic reduction if desired

Grilled Watermelon Caprese Salad

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Hello Summer!  I’ve missed you, old friend.

 

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Nothing says summer more than a caprese salad.  Well, maybe watermelon and grilling.  I had so much watermelon and I already pureed it and added booze so what’s left to do?  Throw it on the grill.

 

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Now we all know that I tend to make things janky rustic and that’s the way I’m rolling here.

 

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I could have done some precision artistry with my big ole knife and made uniform shapes or some business like that.

 

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But I didn’t.  The truth is that I started to and just got over it.  I was ready to get my grill on with this watermelon caprese.

 

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And it was time for dinner.

 

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Grilled Watermelon Caprese Salad

Ingredients

  • 1/2 cup balsamic vinegar
  • 8 or so cups of watermelon pieces
  • salt according to taste
  • 8 ounces mozzarella
  • 15 or so basil leaves

Instructions

  1. Bring balsamic to a boil in a small sauce pan, reduce to medium and reduce by about half and thick
  2. Salt watermelon according to tase - I used about 1/4 teaspoon on all the watermelon and found it to be a bit insufficient
  3. Grill watermelon 2-3 minutes each side - you can do this on a grill or use a grill pan on the stove
  4. While watermelon is grilling, cut up the mozzarella into slices, then quarters
  5. Let the watermelon cool and drain a bit so it doesn't get soggy
  6. Arrange watermelon on a platter, top with mozzarella and basil
  7. Drizzle with balsamic reduction
  8. Serve immediately

Note: I think grilled peaches and/or plums would be a nice addition with the watermelon.