There’s a reason summer entertaining is easy and breezy: the gorgeous peak-season produce does all the work! This weekend, invite your friends over for a casual brunch highlighting summer’s best: heirloom tomatoes, stone fruits and berries. Set it up on a backyard patio or around a cozy kitchen table — either way, this vibrant meal is one to sit back and savor.
A savory breakfast tart is an easy, elegant way to serve a group. To please everyone, make two: a classic quiche with ham, cheese and tangy creme fraiche, and a ricotta-filled tart with fresh sliced heirloom tomatoes and basil.
On the side, serve a salad featuring summer’s ripe, colorful stone fruits and peppery watercress, along with a lemony quick bread studded with blueberries. Pour raspberry-fennel bellinis for a festive toast.
- 1 day ahead: Make the dough for the tart crusts and refrigerate. Make the fennel syrup for the bellinis.
- Day of: Roll out the doughs into tart pans and refrigerate again. Bake the shell for the tomato tart and let cool. Bake the blueberry bread; do not glaze. Make the puree for the bellinis.
- Just before serving: Bake the quiche, and finish the tomato tart. Make the salad. Glaze the bread and finish the bellinis.
When it comes to serving brunch, buffets are best. Cut the tarts into slices and arrange on simple platters or cake stands, and place the salad in a textured wooden bowl. Slice the bread and serve in a napkin-lined basket that you can pass around the table.
Take your bellinis to the next level with a self-serve brunch bar! Make a few of the fruit purees as directed, then set out a bottle of sparkling wine and let guests make their own cocktails.
Flaky, fresh baked croissants are our secret to a happy brunch crowd any time of year. Our assorted mini croissants make it easy — just let them thaw overnight, then bake in the morning. (Your house will smell like heaven.)