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Photo By: Susan Barnson Hayward Gibbs Smith/ September 2020

Although I am an advocate for eating breakfast within 2 hours of waking up, I realize a lot of  adults would come up with many excuses to skip breakfast.  Some people don’t eat anything until late morning which only makes sense to combine breakfast and lunch right?  We are becoming a “brunch culture.”  To me, brunch is what you serve to guests when you want to be relaxed and social on a Sunday. You can serve it buffet style during the late morning and have your party extend to as late as 3 in the afternoon.  My favorite part of brunch is that some form of alcoholic beverage is served with it!

Joel and I came across a new cookbook called LET’S BRUNCH: 100 Recipes for the Best Meal of the Week.  I tried the recipe that I’m sharing and it was very delicious and impressive! Chef Belinda Smith-Sullivan brings the southern flavors to any table in this book.  Give this recipe a try at your next get together via Zoom and impress your friends with your culinary talent.

 

Brie, Fig, and Walnut Crostini
Serves 6-10

Good but not complicated—this is the perfect appetizer for a brunch or party. Substitute goat or blue cheese instead of brie or make a combination of the three.

Photo Credit: Susan Barnson Hayward Gibbs Smith/ September 2020

1 French baguette, sliced
1⁄2 inch thick diagonally
1⁄4 cup Garlic-Infused Olive Oil (see recipe below)
1⁄2 pound wedge brie cheese,
room temperature
1⁄2 cup fig preserves
1⁄2 cup coarsely chopped
toasted walnuts
Honey, for drizzling

                                                                                                                                                                                  Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.

Place bread slices on baking sheet and brush with olive oil on both sides. Toast in the oven until brown on both sides, about 5 minutes per side.

Spread each crostini with brie, followed with a dollop of fig preserves and sprinkling of walnuts. Arrange on a serving tray and drizzle with honey.

Give a listen to the interview with Chef Belinda Smith-Sullivan

With brunch, there are no rules, so serve up your favorite breakfast meats, jams and syrups, pastas, salads, and of course alcohol!  Bon Appetit – Maryann Morgan – Joel & Maryann in the Morning