Dessert: Grilled Zucchini Bread with Mascarpone and Berries

Recipe by Kristin Donnelly Zucchini bread is one of those things that is almost always good but rarely spectacular and a slice can serve as a breakfast, snack or dessert. Sprinkling it with sugar and grilling it so it becomes nicely caramelized moves it

Ingredients

Vegetable oil, for grilling
One 9-inch storebought or homemade zucchini bread, cut into 8 slices
Sugar, for sprinkling
1 cup mascarpone cheese
1/2 pint raspberries
1/2 pint blueberries

Instructions

Light a grill or preheat a grill pan and oil the grates. Lightly brush both sides of the zucchini bread slices with oil, sprinkle with sugar, and grill over moderately high heat, turning once, until dark brown grill marks form on both sides, about 2 minutes per side.
Transfer the zucchini bread to plates and top with a dollop or two of mascarpone. Spoon the berries on top and serve.

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