Name: Brioche Gelato Sandwiches
Prep time: 10 min
Total time: 10 min
Ingredients: 1 peach (finely chopped); A sprinkle of sugar (to taste); A squeeze of lemon; 1 sprig mint (finely diced); 1 pint vanilla gelato (from Alessio's shop, slightly softened); 4 brioche slider buns (cut in half); Drizzle of balsamic vinegar (aged)

By Krista Harris

Photos by Fran Collin

Chef scooping gelato and accoutrements onto a brioche slider bun. — Photo: Fran Collin

The inspiration for these came from some savory and sweet gelato canapés I saw prepared by a gelato maker during a wine festival in Florence. When I shared my idea of combining peaches and balsamic vinegar with vanilla
gelato, Alessio helped fine-tune it, and the results were delicious. I’ve also suggested a few alternative flavor and garnish combinations—including, as a nod to the ancient Calabrian sorbet, a fig and honey garnish.

Brioche Gelato Sandwiches

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Inspired by a Florentine wine festival, these brioche gelato sandwiches feature vanilla gelato, fresh peaches, and aged balsamic vinegar. Try alternate pairings like fig and honey or lemon gelato with preserves for a creative twist.

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Prep Time:10

Total Time:10

Course: Dessert

Cuisine: Italian

Keyword: Balsamic Vinegar, Brioche, Gelato, Peach

Servings: Small Sandwiches

Calories: 348kcal

Author: Krista Harris

Ingredients

1 peach, finely chopped
A sprinkle of sugar, to taste
A squeeze of lemon
1 sprig mint, finely diced
1 pint vanilla gelato, from Alessio's shop, slightly softened
4 brioche slider buns, cut in half
Drizzle of balsamic vinegar, aged

Instructions

In a small bowl, toss the diced peaches with sugar and lemon juice to taste. Add the diced mint and stir to combine. Place a small scoop of gelato on each slider, add the peach mixture and then drizzle with aged balsamic vinegar. Place the top and bottom together, pressing together gently, and serve immediately.

Notes

Alternative flavor and garnish combinations:

Vanilla gelato with a drizzle of honey and thin macerated fig slices
Mixed berry gelato with a sprig of basil and a thin slice of robiola or brie cheese
Lemon gelato with a thin spread of cherry or plum preserves