IN Great Taste

Cookout-Friendly Up your snack game while you’re heating up the grill Appetizers

by Yvette Zuniga Jemison

ITS GRILLING SEASON and you know the routine. You light up the grill and instantly everyone begins to make a few sweeping passes to see if dinner is ready. Your best defense, when everyone is hungry, is to keep a few make-ahead items on hand that can transform grilled bread into the easiest appetizer while the grill heats up for the main course. Grilling bread takes minutes, and if you happen to make it garlicky it’s hard to resist. A few simple toppings like chimichurri, charred red pepper dipping sauce and herbed goat cheese are easily prepared and store well for days when chilled. These refreshing flavors enliven grilled bread, but why stop there? All of these toppings are incredible when spread on grilled vegetable planks, burgers and steak. It’s a versatile way to turn up the flavor on your backyard grilling. With a little weekend prep you can enjoy all of these flavors for your weeknight grilling or your next backyard get-together.

Grilled Bread

Servings: 8-10

1 loaf country style bread, sliced into 1/2-inch slices ¼ cup olive oil

2 cloves garlic

1. Lightly brush bread slices on both sides with olive oil. 2. On an outdoor grill or grill pan on mediumhigh heat, grill bread until grill marks appear, about 1 minute on each side. 3. Cut a clove of garlic in half and rub on the top surface of each grilled slice of bread. Transfer to serving dish.

Chimichurri Dipping Sauce

Servings: 1 ½ cups

2 garlic cloves

1 teaspoon kosher salt

2 cups packed parsley leaves and tender stems

2/3 cup olive oil

2 Tablespoons red wine vinegar

2 Tablespoon lemon juice

1 teaspoon dried oregano

¼ teaspoon red pepper flakes

zest from one lemon

1. In the bowl of a food processor, pulse garlic and salt until minced. Add parsley, olive oil, vinegar, lemon juice, oregano and red pepper flakes. Pulse until finely chopped and well blended. 2. Stir in lemon zest and serve with grilled bread. Pour into an airtight container and store in a refrigerator up to 1 week.

Charred Red Bell Pepper Dipping Sauce

Servings: 1 ½ cups

2 large red bell peppers

¼ cup whole almonds, toasted

1 garlic clove

2 Tablespoons red wine vinegar

1 teaspoon smoked paprika

½ teaspoon kosher salt

½ cup olive oil

1. On an outdoor grill or on a gas cook top, using high heat, place the bell peppers directly over flame. Using a pair of tongs, rotate the peppers until all of the skin is charred, 8-10 minutes. 2. When the peppers are cool enough to handle, remove stems and seeds. 3. Transfer peppers to the bowl of a food processor. Add almonds, garlic, red wine vinegar and paprika. Pulse until coarsely chopped. 4.With the processor running, slowly add oil and blend until smooth. Serve with grilled bread. Store in an airtight container chilled up to 1 week.

Herbed Goat Cheese

Servings: 6-8

¼ cup fresh parsley, chopped

¼ cup fresh basil, chopped

2 Tablespoons capers

¼ teaspoon red pepper flakes

12 oz. goat cheese, cut into ½-inch rounds

1. In an 8x8 dish, mix parsley, basil, capers and red pepper flakes until combined. 2. Coat cheese slices on both sides with herb mixture and nestle slices into dish. 3. Pour olive oil into dish until cheese is covered. Serve with grilled bread. Refrigerate herbed goat cheese up to 5 days.

We’d like to see how you enjoy leftover crawfish, so share your creation by tagging us on Instagram at @InsideNorthside and @y_delicacies. For more recipes, go to YDelicacies. com or follow on Instagram at @y_delicacies.