11.   Serve atop grilled franks or burgers.

12.   Serve atop your favorite beverage or dessert.

13.   They were served atop a roasted and glazed portobello mushroom and a tomato shallot fondue, and surrounded with a red wine balsamic reduction.

14.   Top grilled pears with caramel or grill spears of pineapple and serve them atop a slightly sweetened ricotta cheese.