Spice-Crusted Halloumi Bites

Serves 8

1 9-ounce package halloumi cheese, sliced 1/2" thick
olive oil
3 tbsp paprika
3 tbsp garlic powder
1 tsp red pepper flakes
1 tbsp chili powder
1/2 tsp oregano
1/2 tsp cumin
1 tsp salt
1/2 tsp fresh ground black pepper

A generous amount of herbs and spices creates a crusty coating on salty grilled cheese. For an appetizer or antipasto platter, slice the halloumi into bite-sized pieces and stick on a toothpick after grilling and cooling slightly.

1. Lightly brush halloumi with olive oil.
2. In a small bowl, combine remaining ingredients. Coat halloumi well with spices, pressing, if needed, to get them to stick.
3. Thread on skewers and place on a well-greased grill for 3-4 minutes on each side, until cheese is lightly crisped on the outside.

source: Cookouts Veggie Style by Jolinda Hackett

Balsamic-Brushed Crostini with Avocado Pesto

Makes 12 slices

2 tbsp olive oil
1 tbsp balsamic vinegar
12 1/2"-thick slices French baguette
1/3 c pesto
1/2 large avocado, diced small

Use a homemade vegan pesto to keep these little appetizers suitable for vegans. For variety, instead of topping off with crostini toasts individually, place the avocado pesto in a serving dish and arrange the toasts around the rim. For a variation, add a couple of spoonfuls of chopped marinated artichoke heats instead of avocado. 

1. Whisk together olive oil and balsamic vinegar and brush both sides of bread slices well with the mixture.
2. Grill bread slices for 3-4 minutes each side.
3. Combine the pesto and avocado, being careful not to mash the avocado too much. Spread a small amount on each slice of toasted bread. 

source: Cookouts Veggie Style by Jolinda Hackett

Balsamic Bruschetta with Roasted Tomatoes

Makes 12 slices bruschetta

4 medium tomatoes
12 1"-thick slices French baguette or any artisanal bread
olive oil for brushing, plus and additional 1/2 tsp
1 whole clove garlic, cut in half, plus 2 cloves garlic, minced
1/4 c chopped fresh basil
2 tsp balsamic vinegar
1/4 tsp sea salt
1/8 tsp black pepper
1/4 tsp red pepper flakes (optional)

Look for an artisan Italian bread to kick this recipe up a notch on the gourmet scale. Otherwise, ciabatta or an ordinary French baguette works just fine. If you want to show off your fabulous and expensive Italian olive oil, omit it from the tomato mix and drizzle the finished bruschetta pieces with olive oil in front of your guests - label side out, of course. 

1. Slice each tomato in half. Place on a greased grill, cut-side down, and heat for 2-3 minutes, until slightly softened.
2. Brush bread slices with olive oil, grill for 2-3 minutes, until just lightly toasted, then rub with cut garlic clove.
3. Prepare the topping by dicing the grilled tomatoes and tossing with minced garlic, chopped basil, and balsamic vinegar. Add salt, pepper, and optional red pepper flakes.
4. Pile tomato mixture onto each slice of bread.

Beyond Basic Bruschetta

This bruschetta recipe sticks to the basics, combining fresh summer tomatoes with balsamic vinegar, garlic, fresh basil, and toasted bread. But don't let that stop you from experimenting with other ingredients. Try adding diced artichoke hearts, roasted red peppers, avocados, eggplant, or just any fresh herbs. Whatever you do, don't even think about using dried basil instead of fresh when making bruschetta.

source: Cookouts Veggie Style by Jolinda Hackett

Roasted Insalanta Caprese

Serves 4

16 cherry tomatoes
12 ounces fresh mozzarella, chopped into 1" cubes, or 12 1-ounce mozzarella balls
12 large fresh basil leaves
1 tbsp balsamic vinegar
salt and pepper to taste

A traditional Italian caprese salad is skewered and grilled for an elegant appetizer. Sliver a few extra fresh basil leaves to sprinkle on top. 

1. Thread cherry tomatoes, mozzarella, and basil leaves on skewers, alternating ingredients, and place on a well-greased grill.
2. Grill over high heat for just 1-2 minutes on each side.
3. Just before serving, drizzle the skewers with balsamic vinegar and add a dash of salt and pepper to taste.

source: Cookouts Veggie Style by Jolinda Hackett

Crisped Camembert and Mango Quesadilas

Serves 6 as an appetizer or 2 as an entrée

4 flour tortillas
olive oil for brushing
8 ounces Camembert cheese, sliced thin
1 mango, sliced into thin strips
3/4 tsp chili powder (optional)
1/4 c red or yellow onion, diced

Warmed mango softens and creams together with melting Camembert, creating a silky smooth texture that delicately contrasts with the crispy grilled tortillas in these quesadillas. Camembert works well with the mango, but a French Brie would also work. 

1. Lightly brush two flour tortillas with oil on one side and place on work surface, oil-side down.
2. Arrange a thin layer of Camembert cheese on two quesadillas, leaving about 1/4" space from the edge. Place mango slices on top of the cheese, and sprinkle with chili powder and onion. Cover each tortilla with another tortilla, to make a "sandwich."
3. Grill over low heat until tortillas are lightly crisped and cheese has softened, about 3-4 minutes, turning once. Slice each quesadilla into six wedges.

source: Cookouts Veggie Style by Jolinda Hackett