Photo: Andrew Purcell
Add heat to your sweets with a fire-kissed finale: grilled brioche rolls.
Makes 8 rolls
To grill brioche: Slice 4 brioche rolls in half lengthwise, then brush each cut side with 1/2 tsp. melted butter. Grill cut side down over medium-high heat until lightly toasted, about 30 seconds per side. Then flip and continue with the toppings below.
Blueberry and Vanilla Mascarpone
Mix 1/2 cup mascarpone with 1 Tbsp. sugar and 1/2 tsp. vanilla extract. Transfer grilled brioche to plates, add a dollop of mascarpone mixture, then top with 2 cups blueberries.
Chocolate and Cherry
Divide 1 ounce chopped chocolate among grilled brioche. Cover grill and let chocolate melt, about 1 minute. Transfer to plates and top with 1/2 pound pitted, halved cherries, divided among brioche.
Coffee Ice Cream and Toffee Crunch
Transfer grilled brioche to plates, spoon 2 Tbsp. slightly softened coffee ice cream on each, then top with 2 Tbsp. chopped toffee pieces (such as Heath).
More Grilled Dessert Recipes
From the June 2013 issue of O, The Oprah Magazine
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