So I know we’re THIS close to summer… and we’re supposed to be on “operacion bikini” as it’s so aptly called here in Spain…. taking care of our bodies, getting fit and gorgeous for the months to come, on the beach and by the pool….
But let’s not forget that it is also time for al fresco dining, long brunches, fun and colourful food all shared around the table… and a great brunch involves great BREAD….. yes, BREAD!!
Oh, and since we are coming up to Mothers Day (well most of us) this Sunday, you could slip in a few ideas to “papa” and the kiddos… just saying!!
The key is getting hold of VERY good bread… crusty on the outside and nice and airy on the inside…and you really MUST toast it …I must admit that I like my toast slightly burnt around the edges. sometimes I like it even VERY burnt… all over… like BLACK almost… please don’t judge me!,)
So this is the Avo…
1 slice of delicious bread
1 avocado, sliced
1 pear tomato, sliced
Maldon salt and cracked pepper
Make it: Toast the bread just very slightly. Drizzle with really good olive oil. Top with sliced avo and toms, and top with sunflower seeds. Season with Maldon salt and cracked black pepper. You can add a splash of lemon juice just before serving.
1 slice of really good bread
2 thinly sliced smoked salmon filets, pre marinated, or not…
good quality cream cheese, either plain or with herbs
pink peppercorns (optional)
Make it: Toast the bread to perfection. Spread cream cheese generously. Top with salmon. Dot around some capers and peppercorns ( if using). A splash of lemon juice would be great at this point. Top with a few dill sprigs.
1 slice delicious bread
1 pack of assorted mushrooms/button mushrooms/chanterelles/portobellos…
1/2 a cloved garlic, finely chopped
salt, pepper and lemon to season
2-3 slices mature cheddar or any cheese you have around, good for melting of course
Make it: Toast the bread slightly. <while the bread is toasting, heat a non stick pan, add a teaspoon of good olive oil and sautee the mushrooms with the garlic quickly, just until the aromas release and the mushrooms soften very slightly. Turn off the heat, season with salt, pepper and a dash of lemon juice. Top the toast with some mushrooms. place the cheese slices over the mushrooms and grill them under a hot grill for a minute, literally! Melty deliciousness will now happen!
1 slice delicious bread
1/2 thinly sliced cucumber
2 baby tomatoes, thinly sliced
1/4 block feta cheese, broken into small bits
salt and pepper to taste
Make it: Toast the bread to perfection. drizzle with good olive oil. Top with cucumber and tomatoes. Season with a little salt and a generous amount of pepper. Top with crumbly feta, and drizzle the good olive oil over the feta, along with a splash of lemon juice. I had some fresh chives lying around so I used that to make it a little more pretty 🙂
Enjoy brunch!!! Wish I could eat these beauties every single day… why can’t that become a thing..?
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