Grilled Stone Fruit Antipasto Plate

Sweet and savory collide in this dish that works as appetizer, hors d'oeuvre, or dessert. Grilling caramelizes the sugars in and intensifies the flavor of the fruit (you need two pounds total, but you can use any combination you like), while the black pepper, balsamic vinegar, and hot sauce in the dressing bring out hidden elements you'd never expect to find in peaches, plums, and nectarines. To highlight the fresh tastes of summer, try this recipe before (or after) a 20-minute entree that also uses fruit.

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