Roast strawberries on the grill with a bit of honey and a sprinkle of herbs for an easy outdoor dessert that finishes cooking in minutes after you’ve pulled dinner off the very same grill.
The first bowl of ice cream enjoyed outdoors on a warm spring day is magical. We wait for months for the weather to warm to the point that actual heat from the air is enough to start melting the cool, creamy dessert. Each melted drop that forms on the outside of the scoop seems to have a life all its own, like the blossoms of the strawberry plants that line my backyard garden. I watch in anticipation as the silky soft petals recede to reveal the yellow center that will become the berry.
Those first berries of spring and the inaugural bowl of sun-melted ice cream beg to be brought together, and who am I to deny them? Roasting the strawberries gives them a bit of a caramelized, almost buttery quality as the juices seep and mix with the honey and herbs. Since you’ll likely have the grill on anyway, this is just the way to wind down the evening. The berries can be finished and then left on a cooling grill to stay warm while you eat.
While it may seem like less of a natural pairing, if you’ve ever had olive oil and a bit of sea salt drizzled over a scoop of vanilla, you’ll instantly understand how a toasted crostini feels right at home in this strawberries and frozen cream relationship, acting as a stand-in for the cone.
Dessert on the grill tips:
:: A piece of foil is your friend. This will help catch the strawberry juices, and those are just as important to drizzle over your ice cream as the strawberries themselves.
:: Put the dessert on and get it started as your grilled meats are resting. Once they are nearly finished, turn the grill burners off and close the lid to keep them on deck for your final course.
:: Not grilling near a freezer? Ice cream is lovely, yes, but you can substitute a smear of mascarpone if you’re grilling away from home.
:: Switch it with the season. Once the strawberries have come and gone, this easy dessert is just as delightful with raspberries, blueberries, apricots, or late summer peaches. It’s one you can enjoy all summer long.
Grill-Roasted Strawberry Crostini Sundaes
Prep Time: 10 Minutes
Cook Time: 10 Minutes
- 3 tablespoons olive oil
- 1 pound fresh strawberries
- 2 tablespoons honey of your choice
- 12 thin slices baguette
- 1 tablespoon fresh lemon balm
- 1 pint vanilla ice cream
- Preheat your grill. Make a small foil boat and brush the bottom with some of the olive oil. Rinse, core, and halve the strawberries, placing the pieces into the foil boat. Drizzle the honey over the strawberries and then sprinkle over the lemon balm.
- Use the remaining olive oil to brush both sides of each slice of baguette. Place the baguette slices onto the grill and cook just until toasted and crisp. After the first turn, add the foil boat of strawberries. Cook for 5-10 minutes, until the strawberries reach your desired state of roast, stirring 2-3 times throughout the process. Remove the crostini and the strawberries from the grill .
- To serve, scoop ice cream into bowls. Tuck one crostini slice in with the ice cream and top with roasted strawberries. Serve extra crostini on the side. Strawberries can be served warm or cold.
Makes 4 servings.