Instructions

1. Preheat a grill or grill pan to medium high heat. Place a perforated vegetable cooker over the grate if using an outdoor grill.
2. In a medium bowl, mix the strawberries with the olive oil. Add to the hot grill and cook for 3 to 4 minutes, flipping and moving them often, until beginning to brown and soften slightly. Remove back to the bowl and add the sugar, strips of orange peel, and salt. Stir to combine. Set aside to let the flavors marry.
3. Drizzle the slices of brioche evenly with the olive oil. Place on the preheated grill and toast for about 1 minute per side or until golden brown and crispy. Remove to serving plates.
4. In a large bowl, combine the heavy cream, mascarpone, vanilla and sugar. Using a hand-held mixer, beat on medium speed until soft peaks form, about 2 minutes.
5. Spoon some of the berries over each piece of bread. Top each slice with a large dollop of the cream and drizzle with some of the juice.