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The best summer cookouts are made of more than just what’s on the grill. You need awesome sides and a home run dessert to round things out. Just in time for the holiday weekend, we’ve got two winning recipes to up your cookout game. Delicious grilled (or broiled) French Bread Bites and Red White and Blueberry Sundaes. Get your kids to help out with the prep and you’ve got the goods to go along with all those burgers and dogs!

Grilled French Bread Bites

Makes 16 slices Prep Time: 5 minutes Cook time: 15 minutes Cool time: 1 hr Total time: 1 hr 20 minutes

Ingredients:

• 1 large baguette
• 2 medium roma tomatoes
• 1 ball fresh mozzarella
• 1 cup fresh corn kernals (about 3 medium ears)
• A handful of fresh basil leaves
• Olive oil for brushing
• Coarse kosher salt and black pepper to taste

Instructions:

1. Slice baguette in half lengthwise
2. Lay bread on a parchment lined baking sheet and brush both sides generously with olive oil
3. Arrange tomatoes in a single layer on top of oiled bread.
4. Sprinkle corn on top, then basil leaves.
5. Place mozzarella slices on top of the veggies, leaving some space so the veggies show through.
6. Sprinkle with salt and pepper to taste.
7. Grill directly on grate for 8-10 minutes or until cheese is melted and bubble and bread is crisp and browning. You can also place under the broiler on the baking sheet for 3-4 minutes until cheese is bubbly and bread is crisp and browning on the edges. Watch it carefully, this happens fast!
8. Let cool for a minute or two before slicing!

Recipe Notes:

This would also be delish with a brush of pesto instead of plain olive oil under the veggies! And feel free to sub or add any other summer veggies you love!

Red, White and Blueberry Sundaes

Makes up to 8 mini sundaes Prep Time: 5 minutes Cook time: 15 minutes Cool time: 1 hr Total time: 1 hr 20 minutes

Ingredients:

• 3½ cups fresh blueberries, divided
• ¼ cup maple syrup
• 1 Tbsp lemon juice
• 1 pint Vanilla ice cream
• 1 pint Strawberry ice cream
• Red white and blue sprinkles
• Fresh cherries with stems for garnish

Instructions:

1. Place 2 ½ cups blueberries in a medium, heavy bottomed sauce pan with the maple syrup and lemon juice.
2. Bring to a boil over medium high heat, then reduce heat slightly.
3. Simmer for 10-15 minutes, stirring occasionally once the berries start to burst.
4. Use the back of a spoon to mash about half of the berries while they cook.
5. When mixture has thickened slightly, remove from heat and stir in the chia seeds. Make sure you blend them in well.
6. Allow the jam to cool for 30 minutes or so, then spoon into a jar. Refrigerate until ready to use. Will keep in the fridge for up to 5 days.

To make sundaes, layer the bottom of a small bowl or jar with blueberries, then add vanilla ice cream, a dollop of blueberry chia jam, strawberry ice cream, and maybe dress it up with sprinkles and a cherry! Whipped cream would not be out of place here either!