BBB

We had a BBQ in the Summer Kitchen and I chose yellow fruit for both the antipasti and the dessert to support the click campaign I was made aware of over at Finding La Dolce Vita.

For the antipasti I made lemons with brie and lemon leaves with mozzarella.

Limoni Bri:

• 2 lemons cut in half (for 4 people)
• Brie cheese (I used the Italian Camoscio d’Oro.)
• 4 lemon leaves (you can use bay leaves as an alternative)  

1. Cut the lemons in half and scoop out the flesh.
2. Cut off the bases so that they can stand upright.
3. Place a lemon leaf inside to prevent the melted cheese escaping from the base.
4. Put the brie inside the lemon.  (Don’t over-fill.) 
5. Place on BBQ and cook until the cheese has melted.  

The inspiration for this recipe came from The Passionate Cook who used mozzarella.

 

The picture on the left is of the lemons ready for filling with brie/Camoscio d’Oro, or mozzarella, of course.

 

 

 

 

 Mozzarella grigliata tra foglie di limone:

• Mozzarella
• Lemon leaves

1. Slice the mozzarella. 
2. Put it between two lemon leaves to make a sandwich.
3. Secure with a pre-soaked tooth pick.
4. Place on griddle pan and cook over barbecue. 

  

Note: I filled three of the lemon halves with Camoscio d’Oro and one with mozzarella – we all agreed that the C. d’O was better.  

I also put some C. d’Oro between some of the lemon leaves- again, we preferred them.  Somehow, the lemon hint was more discernible.  

I found the lemon leaf recipe at The Food Section.

 

So, in the future (and I shall make these again) I’ll use brie, or the Italian equivalent, for both recipes. 

 

For dessert we had:  Ananas alla brace

Take a pineapple and cut it in 4 lengthways. 

Take out the core.

Glaze and grill.   

 

For the glaze, I used the lemon juice saved from the Limoni Bri and combined this with honey and Marsarla.

 

 

 

  

 

 

This was our BarBeBri. 

Stay well Little One.

 

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