Grilled Plums on Brioche with Honey and Mascarpone

Grilled, honey drizzled stone fruits over a spiced mascarpone spread on Toasted Brioche-Style Rolls.


Spiced Mascarpone
  • 8 oz. Mascarpone 
  • 2 Tbsp. Powdered Sugar 
  • 1 tsp. Orange Zest 
  • Pinch of Ground Cinnamon 
  • Pinch of Ground Ginger
  • 6 Canyon Bakehouse Brioche-Style Rolls, halved and toasted 
  • 1 C. Mascarpone spread (see above) 
  • 6 Plums, pitted and sliced into wedges 
  • 1 Tbsp. Olive Oil 
  • Honey, for drizzling 
  • Fresh Thyme Leaves, for garnish


  1. Heat a stovetop grill pan to medium or allow a charcoal grill to settle and die down.
  2. Brush all surfaces of the pitted plums with olive oil and place them cut side down on the grill. Allow the plums to soften slightly and form grill marks before turning. Cook for 2-3 minutes on each side and remove them from the heat.
  3. Allow the cooked plums to cool for about 5 minutes before assembly.
  4. In a mixing bowl, combine the mascarpone, orange zest, and spices. Whisk until smooth. Gradually incorporate the powdered sugar.
  5. Spread the spiced mascarpone onto each toasted, halved Brioche-Style Roll. Top with grilled plums.
  6. Drizzle the assembled toasts with honey and garnish with fresh thyme leaves.

Difficulty: Easy

Prep: 10 min

Cook: 5 min

Servings: 6