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Recipe of the Week: Peach Melba Open-Face Brioche

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Recipe of the Week: Peach Melba Open-Face Brioche

When you’re cooking burgers or steak for guests, why not make dessert out on the grill too? This tasty brioche is sure to be a hit, with the fantastic combination of sweet, sour, and savory.

You can find this delicious recipe and and more grilled dessert recipes, including Raspberry Brsuchetta with Lavender-Honey Ricotta & Tuscan Schiacciata with Black and Purple Grpaes, in Patio Pizzeria: Artisan Pizza and Flatbreads on the Grill.


Serves 4


4 ripe peaches, halved and pitted

2 Tbsp. turbinado sugar

Freshly squeezed lemon juice

4 one-inch-thick slices of brioche (or challah)

1 pint fresh raspberries

1/2 cup plain nonfat Greek yogurt

2 Tbsp. raw honey


1. Prepare a medium-hot fire in your grill. Then place the peach halves cut-side down. Grill for 4 to 6 minutes, turning once, until the peaches are tender and blistered.

2. Transfer the peaches to a work surface, like a clean cutting board. Remove the skins, cut the peaches into thin slices, and place in a medium bowl. Sprinkle with sugar and a squeeze of lemon juice, and toss to blend.

3. Grill the brioche slices for 1 to 2 minutes per side, or until they have grill marks. Meanwhile, stir the honey into the yogurt.

4. To serve, place each brioche slice on a plate. Top with peaches, raspberries, and a dollop of honeyed Greek yogurt.

Nutrition Facts (Per Serving)

Calories: 353

Protein: 10 grams

Carbs: 65 grams

Fat: 11 grams

What You Get to Eat


Picture courtesy of Karen Adler & Judith Fertig

What did you think of this brioche recipe? Have anything else to share? Let me know in the comments below!

I'm Mike and I'm the creator of Muscle for Life and Legion Athletics, and I believe that EVERYONE can achieve the body of their dreams.

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