Grilling with a Twist

Owner and operator of Midlothian hot spot Toast, Jessica Bufford, turns up the heat this summer with her unique use of the grill. She has taken two favorite summer fruits—pineapple and watermelon—and cooked them on the heat of the grill to bring out the flavor and juices in a way we don’t usually experience.  

Grilled Pineapple Fruit Salsa

—1 pineapple, skin removed, cored, long, thin slices

—1 watermelon (seedless), rind removed, small dice

—3 jalapeños, seeds removed, fine dice

—1/2 cup cilantro, minced

—1/2 cup mint, minced

—1/4 cup lime juice

—1/8 cup orange juice

—2 tablespoons salt and pepper mix

—1 red onion, fine dice

Season slices of pineapple with a pinch of salt and pepper on both sides. Place pineapple on a hot grill, approximately five minutes on each side. Dice the grilled pineapple and mix all ingredients until well incorporated. Season with additional salt and pepper to taste. Chill for one hour before serving.

Grilled Watermelon Caprese with Grilled Pineapple Fruit Salsa

—1 seedless watermelon, half of it in slices, rind removed

—4 slices of fresh mozzarella cheese, sliced (or substitute feta)

—1/4 cup grilled pineapple fruit salsa

—1/2 tablespoon extra virgin olive oil

—2 cups arugula

—salt and pepper

—balsamic vinegar

Cut watermelon slices into desired shape and size. Season with salt and pepper and place on a hot grill for four minutes on each side. Lay slices of fresh mozzarella on your plate, toss arugula with olive oil and add a pinch of salt and pepper. Place arugula next to the mozzarella. Layer grilled watermelon on top of the mozzarella and top with fruit salsa. Drizzle with balsamic vinegar and garnish with fresh mint.