I’m feeling old lately. Last night I watched my youngest cousin graduate from high school and couldn’t believe how much time has passed. It feels like I was there five minutes ago, not twelve years. On the drive home I found myself listening to Delilah on the radio and that only confirmed my age — the whole late-night, soft-rock, 90s vibe that makes you remember babydoll tees, herbal Essences, mixed tapes, stick-on earrings, snap bracelets and way too much Sunflowers perfume.
One upside of getting older: I’m finally confident enough to use the grill without worrying I’ll burn the house down. I can light the grill and actually cook on it. Such a big girl moment.
My obsession with grilled bread isn’t new. A few years ago I made a chicken-and-mushroom dish with grilled herb bread and was instantly hooked. We make that dish again and again, mostly because of the bread. I literally can’t stop eating it. It’s one of those things that turns a meal into something special.
This post is the final piece of my summertime happy hour series with delallo, and it’s the recipe I’ve been gushing about all week. Grilled bread, prepared a few different ways, may even be competing with cheese plates for my affection right now — which is saying something.
Four ways, you ask? Yes — four delightful variations that are simple, seasonal and perfect for serving at a casual gathering or as a light meal. I’ll walk through each one below.
First: a straightforward spicy avocado mash. I keep the avocado chunky and stir in a squeeze of lime, crushed red pepper and a pinch of salt. It reads like avocado mash rather than guacamole — intentionally. For me, guacamole on toast feels off. I like plain-ish avocado on bread: a little texture, bright lime and just enough heat. Guac belongs on chips, burgers and tacos, not always on toast.
Second: little pepperazzi peppers stuffed with creamy goat cheese. These sweet, tangy peppers are fantastic on cheese boards and even better spooned onto warm grilled bread and finished with a drizzle of balsamic glaze. The contrast of smoky bread, creamy cheese and sweet-tart glaze is irresistible.
Third: a caprese-style version with a pesto cream, sliced heirloom tomatoes and fresh mozzarella. I mix sour cream with a touch of pesto for a silky spread, layer the tomatoes and mozzarella, and finish with balsamic glaze. It’s light, fresh and the perfect summer bite. I’m in a full-blown caprese obsession this season.
Finally, a semi-sweet version: whipped ricotta with vanilla bean, fresh peaches (or cherries or other ripe fruit) and honey. I blend ricotta until completely smooth, stir in vanilla bean paste for fragrance and spread it on warm grilled bread. Top with thin slices of fruit and a drizzle of honey. It’s not overly sweet — just a perfectly balanced finish.
These four variations make grilled bread feel like a full meal or a show-stopping appetizer. Warm, smoky slices topped with fresh, bright ingredients hit all the right notes. If you’re hosting or just craving something simple and satisfying, grill a loaf and set out a few bowls — mashed avocado, stuffed peppers, caprese toppings and whipped ricotta — and let everyone build their own.
Grilled Bread, Four Ways
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Ingredients
- 1 to 2 loaves of rustic italian bread, sliced into 1-inch slices
- 6 tablespoons unsalted butter
- 1/2 tablespoon chopped fresh basil
- 1/2 tablespoon chopped fresh rosemary
- 1/2 tablespoon chopped fresh cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
spicy avocado mash
- 2 avocados
- 1/2 lime, juiced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
stuffed pepperazzi with balsamic glaze
- 1 (10-ounce) jar pepperazzi peppers
- 6 ounces goat cheese
- balsamic glaze for drizzling
caprese with pesto cream
- 2 heirloom tomatoes, sliced and seasoned with salt and pepper
- 8 ounces fresh mozzarella, sliced
- 1/2 cup sour cream
- 2 tablespoons pesto
- balsamic glaze for drizzling
vanilla bean whipped ricotta with peaches
- 8 ounces ricotta cheese
- 1 tablespoon vanilla bean paste
- 2 ripe peaches, thinly sliced
- honey for drizzling
Instructions
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Preheat your grill to high.
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In a small bowl, mix the butter with basil, rosemary and cilantro. Spread the herb butter on one side of about 3/4 of the bread slices. Leave the remaining slices plain — they pair best with the whipped ricotta and fruit.
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Prepare the toppings before grilling so everything is ready while the bread is warm. Mash the avocado with lime and red pepper flakes and season with salt. Stuff the pepperazzi with goat cheese. Slice tomatoes and mozzarella; whisk sour cream with pesto to make the pesto cream. Puree the ricotta until smooth, stir in vanilla paste and place in a bowl with sliced peaches or cherries. Set everything out for assembling.
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Grill the bread 1 to 2 minutes per side, watching closely since grill temperatures vary. I grill the plain slices first, then finish the herb-buttered slices so the buttered side gets nicely caramelized. Once the bread is warm and toasted, arrange it with the avocado mash, stuffed pepperazzi, caprese toppings and whipped ricotta with fruit. Serve immediately and enjoy.
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I appreciate you so much!
That spread right there is my version of heaven.