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Monday, June 20, 2011

Ingredients: Lazy Sunday Brunch

Yesterday I surprised cubes with Brunch in bed.
Buffet - Prepped and Ready to Go

With the exception of the Etruvia Olive Oil and grapefruit everything plated was left over from Sprite's Cheese and Antipasto party.

Central to the snack was the crostini made from Semifreddi Sour Batard, drizzled with Etruvia and freshly cracked black pepper and Himalayan Salt. From the left over cheeses, I selected those with a nutty flavor, either subtle or pronounced.
Crostini, Cheese, Fra Mani Salmetto, Olives, Quince Paste, Pine Nuts, Slivered Almonds, and Pecans
I also added nuts: pecans, pine nuts, and almond slivers. The pecan really softened the bite of the Ewephoria and enhanced its nutty characteristics.

What do you do with left overs?

Bon Apetit!
Credits: All images taken by Eden Hensley Silverstein for Recipes for the Good Life.

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