Two Unique Summer Grilling Recipes

Two Unique Recipes for Summer Grilling

Revitalize your summer grilling with unique recipes like smoky grilled brie and warm Texas peaches topped with vanilla bean ice cream.

Grilled Peaches with Vanilla Ice Cream

Grilled Peaches with Vanilla Ice Cream | Photo by Rachel Benavides

You’ve grilled hot dogs and hamburgers, steaks and fajitas. You’ve lit the embers dozens, maybe hundreds of times and you’re tired of cooking the same old, same old—but grilling is a tradition you return to each summer. You love cooking outdoors, the sunshine and evening heat, the friends and family around the grill. However, it’s time to throw something on the grill that inspires you and delights your guests. 

How does this sound: grilled brie with marinated grapes on a toasted baguette? Follow it up with warm Texas peaches topped with vanilla bean ice cream. These unexpected recipes are so good, they’ll claim a perpetual spot on the grill. 

Preparing familiar ingredients in a new way can transform them into a unique culinary experience. Grilling causes a chemical reaction that breaks down the amino acids and sugars in the food when it comes into contact with the heat of the grate. This Maillard reaction results in a characteristic deep brown color and distinctive taste. Using pecan, mesquite or oak wood can also inform the essence of a barbecued dish. 

When grilled, the flavor of soft brie amplifies, taking on smoky notes, and its contents transform into a molten liquid that oozes onto the plate when the rind is pierced. Red grapes on the grill (tart green grapes or seeded red grapes don’t work as well for this recipe) become warm, slowly developing a char, then bursting once their juices heat to a high temperature. Served on a toasted baguette, gooey brie with macerated grilled grapes marinated in a balsamic vinaigrette is an easy appetizer that friends won’t forget. 

On hot summer nights, a dessert straight from the grill is a decadence. We chose a seasonal favorite, Texas peaches. Their golden flesh heats up and releases more juices and natural sugars, a great contrast to woodsy cinnamon and creamy vanilla bean ice cream. Choose ripe but firm peaches, as their stones are easier to remove. A peach that is too soft will lose its shape and its skin may stick to the grill. 

This summer, reinvigorate your love for cooking outdoors by trying these unique recipes for summer grilling. 


Grilled Brie with Marinated Grapes on Baguette
Grilled Brie with Marinated Grapes on Baguette | Photography by Rachel Benavides

Grilled Brie with Marinated Grapes on Baguette

Serves 4 appetizer portions

Prep time: 1 hour

Cook time: 15 minutes


  • 11 ounces of red grapes on their stems
  • 1/2 cup olive oil, plus extra for drizzling on baguette slices
  • 3 tbsp balsamic vinegar
  • Sea salt and black pepper, to taste
  • 7-8 oz brie wheel
  • 1 baguette, sliced into 3/4” slices
  • Fresh thyme


Combine olive oil, balsamic vinegar, salt and pepper in a leak-proof bag. Add clusters of grapes to the bag, remove any air and close to seal. 

Marinate the grapes for about an hour, inverting the bag every 10-15 minutes to ensure all the grapes are covered. If you’re pressed for time, skip this step and merely cover the grapes with the vinaigrette.

Preheat your grill or grill pan over medium-high heat. Brush the baguette slices with olive oil or spray with olive oil cooking spray. Grill slices for 2-3 minutes, until golden with browned edges. Remove from the grill and set on a serving platter.

Line the grill with aluminum foil. Remove the grapes from the marinade and place on the preheated grill for 5-6 minutes, turning every 3 minutes using the grape stem. The grapes are done when they are charred and starting to burst. Transfer grilled grapes to a bowl along with reserved marinade. Using the back of a fork or pestle, macerate the grapes to release their juices. 

Grill the brie for 3-4 minutes on each side, transferring it carefully to the serving platter after it’s developed a nice char. 

Top grilled brie with marinated grapes and fresh thyme leaves before serving. 


Grilled Peaches with Vanilla Ice Cream
Grilled Peaches with Vanilla Ice Cream | Photogrpahy by Rachel Benavides

Grilled Peaches with Vanilla Ice Cream

Serves 4

Prep time: 10 minutes

Cook time: 6 minutes


  • 2 peaches, halved with stones removed
  • 1 tbsp avocado oil
  • 1/2 tsp ground cinnamon
  • 4 scoops vanilla bean ice cream
  • Fresh basil


Preheat grill to medium heat. Brush peach flesh with olive oil and sprinkle with ground cinnamon. 

Grill peaches for 3 minutes with the cut side down. Invert the peaches and grill an additional three minutes in order to heat the peach through. 

Top each peach half with a scoop of vanilla bean ice cream. Garnish with basil chiffonade and a cinnamon stick.  

Not in the cooking mood?  Relax at Port Aransas’ Palm Social Club,  a cocktail bar featured in our July 2024 issue.