Fall is the unofficial season for entertaining, and we’re not just talking about Thanksgiving. This season, we’ll take every opportunity to cozy up around a table with friends and family. What better time than a crisp, leisurely weekend morning? Here, we have a brunch menu that’s simple to pull off but feels warm and abundant, with plenty of opportunities for hosts and hostesses to work ahead. Read on for recipes and tips!
Start off with a no-cook appetizer that’s a little bite of fall. These fig, gorgonzola and arugula crostini are a beautiful way to showcase fresh figs, but if you can’t find them, substitute dried ones.
Smoked fish is a brunch staple, and we incorporating it in unexpected ways. Our smoked trout and apple salad with polenta croutons features delicate flaked trout and crisp sliced apples on a bed of mixed greens, creating a gorgeous first course or side. Serve it with a spinach frittata flavored with garlic and parmesan cheese.
- Up to 1 week ahead: Make the granola and store in an airtight container at room temperature.
- 1 to 2 days ahead: Make the muffins and, again, store in an airtight container at room temperature. Make the polenta for the salad and refrigerate.
- Day of: Toast the bread for the crostini. Make the polenta croutons. (If you like, you can make the frittata ahead and serve it at room temperature, instead of warm from the oven.)
- Just before serving: Make or finish the frittata. Finish the salad. Assemble the crostini.
Instead of assembling the crostini, you can make it easy on yourself and let guests help themselves — it’s also a great way to get them involved. Just set out the toasts on a wooden board with sliced figs, arugula leaves and a wedge of Gorgonzola with a cheese knife for spreading.
Some like them spicy and some like pickles, so set up a build-your-own Bloody Mary bar! All you need is a few spirits, spices and creative garnishes.
Almost everything on this menu can be served on a buffet or family-style, so mix it up with some fun presentations. Try serving the yogurt and granola in compote bowls and the muffins in a towel-lined bread basket or on a cake stand.