Grilled fruits, their natural sugars intensified by the high heat, make a wonderful dessert. But sometimes, I like to keep my grilled fruits firmly in pre-dessert territory by pairing them with savory ingredients.
'hors d'oeuvre' on Serious Eats
Juicy cherry tomatoes are packed full of smoky, crunchy bacon, salty Parmesan cheese, creamy mayo, and a sprinkling of bright, fresh parsley for a simple, crowd-pleasing hors d'oeuvre.
The flavors of classic eggs hollandaise—lemon, ham, butter, and toasted bread—all compressed into a bite-sized hors d'oeuvre.
Deviled eggs spiked with briny and crisp fried capers, parsley leaves, lemon juice, and extra-virgin olive oil.
These deviled eggs with crispy pancetta, parmesan, and plenty of black pepper take their inspiration from spaghetti carbonara.
Crisp and tender poached shrimp salad seasoned with a touch of mayonnaise, jalapeño, and radish go perfectly with lemon-spiked deviled eggs.
Blending two bar snacks into one, these deviled eggs are flavored with hot sauce, blue cheese, and celery, just like Buffalo chicken wings.
Sweet and savory Thai-style fried shallots are a natural pair for lemony deviled eggs with hot diced chilies.
Deviled eggs flavored with crisp fried Spanish chorizo and sherry vinegar, drizzled with bright red chorizo oil and smoked Spanish paprika.
Inspired by everything bagels, these deviled eggs have onion, sesame seed, and caraway seed, along with cream cheese and smoked salmon.
These deviled eggs were inspired by the ones at Oleana, in Cambridge—best deviled eggs I've ever had. There, Chef Ana Sortun folds boiled eggs with oil-packed tuna, olives, diced tomatoes, parsley, and tons of good olive oil. It's the flavors of a Niçoise salad in a bite-sized snack.