Throw A Cheese On The Barbie:
A Whole New Meaning To Grilled Cheese

There’s nothing that says summer like barbecue. The very word evokes enticing, spicy aromas, balmy breezes, chilled refreshments and the happy laughter of friends and family gathered to enjoy the delights of al fresco dining and good company.

Great. But what does that have to do with cheese? A perhaps surprising amount actually, although ‘throwing a cheese on the barbie’ makes a better headline than a practice. Cheese definitely has a place in barbecued meals, however, and you can get much more sophisticated than slapping a slice on a grilled burger.

One of the beauties of grilling is its informal nature. Sauces and marinades can be as multi-ingredient and complex as you please, but at its heart, barbecuing is a simple joy, designed for ease, enjoyment and good times.

Summer barbecue offers a great opportunity to experiment. Once you’ve got a feel for flavour combinations and personal tastes, you can put your recipe books back on the shelf and just have some fun. Over the next few paragraphs we’ll offer some quick ideas for grilling with cheese and for refreshing side dishes that complement the robust flavours of the grill.

Burgers with cheese are a match made in heaven, but don’t be afraid to experiment. The old processed cheese slice on a preformed burger gets a little tired, so why not use quality cheese and make your own burgers from scratch? It doesn’t take long at all, and the flavour benefits are measurable.

Try some different cheese varieties too: sautéed mushrooms topped with Piave or Montasio on a beef patty is a taste sensation. And the cheese doesn’t have to be on top of the burger – mix some grated cheese right in with the meat and let the flavour flow. How about ground turkey burgers stuffed with Swiss …simply delicious. A nice sausage, cooked, sliced open and stuffed with slowly-melting cheese slices is another treat – again, you decide on the perfect combination for your individual taste.

Beef and blue cheese is another winning combo. For a special evening, try tenderloin steaks topped with a blue cheese patty. Just crumble a cup of blue cheese, add some chopped onion or shallot, garlic, fresh thyme and rosemary, ½ a cup of breadcrumbs and a couple of tablespoons of water. Shape into patties and place on top of the steaks when you flip them. With little effort you’ll thrill your guests with a rich, delicious main dish. Add some grilled veggies and potatoes, a nice wine and you’ll wonder why you ever made reservations.

Grilled vegetables are a healthy, delicious barbecue staple. Lightly marinated with oil, fresh herbs and maybe a little balsamic, they’re even better with a finishing touch of crumbled feta, shaved parmesan or assertive asiago. A little more sophistication? How about grilling some peppers then adding a mix of Tre Stelle borgonzola, lemon and capers. Put the peppers back on the grill just until the cheese melts slightly…and enjoy.

Hot summer days and powerful barbecue flavours cry out for cool salads on the side, and cheese is a key ingredient. Tomatoes, olive oil, garlic, basil and bocconcini is a favourite option, but the only limit is your imagination. Visit the Tre Stelle Recipe Gallery at www.trestelle.ca for many more ideas.

It’s grillin’ time. And Canadian summers, wonderful as they are, are never long enough. So get cooking – and don’t forget the cheese.