by Rebecca Brumberg & Jamie Hoffman
Memorial Day is a grilling holiday by nature. Family, friends and neighbors gather outside to celebrate freedom and our great nation by feasting in the sunshine! We gathered some of our favorite recipes with a fresh twist to help you enjoy this food-friendly holiday in a new and exciting way. Sure, everyone can cook regular burgers and dogs, but with these recipes you will not only turn out big smiles, but also write yourself into the history books as King or Queen of the grill! Click through for our Point Reyes Blue Burgers, Mortadella-Robiola Bites, and Grilled Flatbreads with Italian Sausage, Mozzarella & Tomato.
Point Reyes Blue Burgers
A good burger can often be defined by its bun and cheese selections. We recommend finding a nice crusty artisan roll instead of a traditional burger bun. Point Reyes is our favorite blue cheese this season, and we like it piled on thick.
Directions
1. Preheat grill to high
2. Combine the ground meat and onions (optional) in a large bowl and add a generous amount of salt and pepper. Divide the mixture into 8 ¼ pound burgers.
3. Grill burgers 4 minutes on each side for medium rare temperature, or longer for your preferred temperature.
4. During the last 2 minutes of cooking add 2 oz. of Point Reyes Blue to each burger.
5. Place the burger on a roll and top with your favorite burger toppings.
Ingredients
2 lbs ground chuck
½ cup Vidalia onions, diced small (optional)
8 artisan hamburger buns
1 lb Point Reyes Blue Cheese
Salt and pepper
* Di Bruno Bros. suggested products
Mortadella-Robiola Bites
These tasty treats are a perfect party starter, and will surely occupy your guests while the burgers are cooking. This is a fantastic pairing inspired by Mario Batali; a soft creamy cheese melted inside a purse of smoky and spicy meat! Mangia Bene!
Directions
1. Preheat grill to high temperature
2. Lay out the Mortadella slices on a cuttingboard.
3. Evenly spoon all of the Robiola over the Mortadella slices.
4. Top half of the slices with sundried tomato slivers; top the other half of the slices with 1 tsp of the Bellei Fig Jam.
5. Wrap the Mortadella around the toppings and secure with toothpicks.
6. Grill the bites for 1 minute on each side, until the meat is lightly charred.
7. Serve immediately. We like to enjoy these with antipasti like our homemade marinated mushrooms and roasted red peppers.
Ingredients
1 lb. of Di Bruno Bros. sliced Mortadella
2 packages of La Robiola Osella
6 Di Bruno Marinated Sun-Dried Tomatoes, slivered
1 jar Bellei Fig Jam with Balsamic Vinegar of Modena
toothpicks
* Di Bruno Bros. suggested products
This recipe makes approximately 12 bites. For double portions just double the Mortadella and Robiola, you will have leftover Jam and Sun-Dried Tomatoes from a single batch.
Grilled Flatbread with Italian Sausage, Mozzarella & Tomatoes
We guarantee your friends will love this cool, light and summery grilled flatbread, which is essentially a sophisticated and deconstructed version of pizza, a traditional all-time party food favorite.
Directions
1. Preheat grill to high and brush the grates with oil to prevent sticking.
2. Grill the Hot or Sweet Italian Sausages until cooked through, turning with tongs, then set aside.
3. Prepare the rest of the topping by tossing the following in a mixing bowl: the chopped tomatoes, garlic, basil, torn Mozzarella, shaved Parmigiano Reggiano Vecchio, salt and pepper. Crumble in the Hot or Sweet Italian Sausages. Add the fresh Arugula or Rocket leaves. Drizzle with Di Bruno Bros. Extra Virgin Olive Oil. Toss to mix.
4. Turn the grill to medium, and brush the flatbreads or pizza dough with Di Bruno Bros. Extra Virgin Olive Oil.
5. Grill the flatbreads or pizza dough 1-2 minutes per side, until the bread is warm and grillmarked on both sides; remove from grill to serving plate.
6. Spread the topping mixture evenly over the flatbreads and serve.
Ingredients
1 package of artisan flatbreads (or pizza crusts if flatbread is unavailable)
2 pounds hot or sweet Italian sausage
2 balls Di Bruno Bros. Fresh Mozzarella torn into bite sized pieces
1 lb. Parmigiano Reggiano Vecchio, shaved with a cheese slicer or peeler
Di Bruno Bros. Extra Virgin Olive Oil
3 large tomatoes, chopped
2 cloves garlic, minced
1 bunch of fresh basil, torn
1 bunch of fresh Arugula or Rocket (washed and dried)
Salt and fresh ground pepper
* Di Bruno Bros. suggested products
