I’m feeling surprisingly old today. Last night I watched my youngest cousin graduate from high school and I could not believe it — I was convinced I’d been on that side of life just five minutes ago, not twelve years. On the drive home I found myself listening to Delilah on the radio, which instantly confirmed that I’m officially vintage.
If you drive late at night, tell me you crank up that station too — it feels so good and so undeniably 90s. It brings back babydoll tees, the first bottle of Herbal Essences, mixed tapes, stick-on earrings, snap bracelets and too much Sunflowers perfume. Pure nostalgia.
One of the perks of feeling older: I’m finally confident enough to use the grill without worrying I’ll set the house on fire. I’m a big girl now, and grilling bread is my jam.
My obsession with grilled bread isn’t new. A few years ago I made a chicken and mushroom dish with grilled herb bread and absolutely lost my mind over the bread. We make that recipe again and again — probably because of the bread. I cannot stop eating it. I mean that sincerely; it’s the right meal for relentless snacking.
This post is the final part of my summertime happy hour series with Delallo, and it’s the recipe I kept hinting about all week. Right now it might even rival cheese plates in my affections, which is a big deal.
Four ways? Yes — four delicious ways to top grilled bread. Here they are.
First: a simple, slightly spicy avocado mash. I keep the avocado chunky and fold in a squeeze of lime, some crushed red pepper and salt. It’s intentionally more avocado-mash than guacamole — for me, guac on toast feels wrong. I prefer plain-ish avocado on bread and toast; guacamole belongs on chips, burgers or tacos.
Second: little pepperazzi peppers stuffed with creamy goat cheese and finished with a drizzle of balsamic glaze. Those sweet mini peppers are perfect on a cheese board and even better perched on warm, grilled bread.
Third: a caprese-style grilled toast. I spread a pesto cream (sour cream combined with pesto), top with seasoned heirloom tomato slices and fresh mozzarella, and finish with more balsamic glaze because I’m incapable of stopping at one drizzle. This has become my go-to summer meal — I’m deep in a caprese phase.
Finally, a semi-sweet option: whipped ricotta scented with vanilla bean paste, layered with thinly sliced ripe peaches (or cherries), and finished with a generous drizzle of honey. The ricotta is whipped until silky, the fruit adds brightness, and the honey brings everything together. It’s not overly sweet — just perfectly balanced.
So yes, I’m a fanatic. You must try all four. I’ll even offer virtual cocktails as payment.
Grilled Bread, Four Ways
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 heat.
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In a small bowl, stir together the butter, basil, rosemary and cilantro. Spread the herb butter on one side of about three-quarters of the bread slices. Leave the remaining slices plain—those work best with the ricotta and fruit.
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Before grilling, prepare the toppings so the bread can be served warm. Mash the avocado with lime, crushed red pepper and salt. Stuff the pepperazzi with goat cheese. Slice tomatoes and mozzarella and whisk together the sour cream and pesto. For the ricotta, blend it in a food processor until smooth, then add vanilla paste and blend again. Place toppings in bowls and slice the peaches or other fruit.
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Grill the bread 1 to 2 minutes per side, watching closely — timing depends on grill temperature and where the slices sit. I like to grill the plain slices first, then finish with the herb-buttered ones. Arrange the warm bread with the avocado mash, caprese toppings, whipped ricotta and stuffed pepperazzi, and enjoy.
That spread up there? That’s my version of heaven.