How do you host a weekend brunch without cooking anything? A big, beautiful platter! Below are some quick instructions for assembling a filling but fuss-free brunch that is guaranteed to please (plus a few fancy twists on the classic mimosa!) By letting guests do their own assembling, you’ll cut your prep in half and assure everybody gets exactly what they want.
Smoked Salmon Tartines:
Bread - this is the key. Find fresh, local bread and toast it in a skillet with plenty of olive oil. Some of my SF favorites are Saltwater Bakeshop, Tartine, Young Kobras (GF!), and Backhaus
Wild Smoked Salmon
Cucumbers - sliced thinly and sprinkled with a tiny bit of sea salt
Red onion - sliced very thinly
Lemons - quartered
Goat cheese - place in small dish and top with olive oil and chopped herbs (I used dill and chive)
Fruit:
Pick something seasonal and organic. Wash it well, but don’t worry about cutting it! You could also add some fresh chopped mint.
