Honey Harissa Chicken Skewers with Grilled Corn & Peach Salad
These honey harissa chicken skewers bring bold, smoky heat straight off the Big Green Egg, balanced by a bright, juicy grilled corn and peach salad on the side. Sweet honey...
Cedar Plank Burst Grape Crostini
Burst cedar plank grapes grilled over high heat in the Big Green Egg not only create an intoxicating aroma, but the grapes natural sweetness is perfectly complemented by a hint of smoky depth. Once cooked, these tender, juicy grapes are paired with velvety whipped lemon goat cheese, spread generously on grilled crostini, and finished with a balsamic drizzle for acidity. This dish comes together quickly and easily, but the flavor will leave dinner guests talking!
Ingredients
- 3 bunches of grapes
- 2 tbp olive oil
- ½ tbsp salt
- 1 baguette
- 3 tbsp olive oil
- 1 tbsp salt
- 8 oz goat cheese
- 2 tsp black pepper
- 1 lemon, juiced
- Balsamic reduction
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3 Western Red Cedar Natural Grilling Planks
Directions
- Stabilize the Big Green Egg at 400⁰F/ 200⁰C, direct.
- While the Egg is heating up, get the cedar planks soaking in water.
- Drizzle the olive oil over the grapes, then salt them.
- Place the cedar planks on the Egg for 1 minute, then flip them over and place the bunches of grapes on the now dry side.
- Grill for 5-10 minutes, or until the grapes begin to burst then remove from the heat.
- Slice the baguette at the bias in ¼ pieces and toss them in olive oil and salt.
- Toast the crostini’s on the grill for 1-2 minutes then flip and grill another 1-2 minutes.
- Whip the goat cheese, lemon juice, and black pepper until fluffy and combined.
- Spread goat cheese onto each crostini then place on some of the grapes, drizzle with balsamic reduction then enjoy!
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