Festive brunch spread with vibrant eggs, fresh fruits, cheeses, breads, and assorted crackers for sharing.
# What you'll need:
→ Eggs
01 - 8 large eggs
02 - 1 teaspoon white vinegar (for boiling)
→ Breads & Crackers
03 - 1 small baguette, sliced
04 - 6 slices rustic sourdough bread
05 - 12 assorted crackers
→ Cheeses
06 - 4 ounces soft goat cheese
07 - 4 ounces sharp cheddar, cubed
08 - 3.5 ounces brie, sliced
→ Fresh Fruits
09 - 1 cup strawberries, hulled and halved
10 - 1 cup grapes, separated into small clusters
11 - 2 kiwis, peeled and sliced
12 - ½ cup blueberries
→ Vegetables
13 - 1 cup baby carrots
14 - 1 cup cucumber rounds
15 - 1 cup cherry tomatoes, halved
16 - ½ cup radishes, sliced
→ Spreads & Dips
17 - ½ cup hummus
18 - ¼ cup honey
19 - ¼ cup fruit preserves (apricot or raspberry)
20 - ¼ cup herbed cream cheese
→ Garnishes
21 - Fresh dill sprigs
22 - Fresh parsley
23 - Edible flowers (optional)
# Method:
01 - Bring a saucepan of water with vinegar to a boil. Gently add eggs, reduce heat to a simmer, and cook for 10 minutes. Transfer eggs to an ice bath to cool, then peel. Optionally, dye eggs using natural food coloring for decoration.
02 - Slice the baguette and arrange it alongside rustic sourdough slices and assorted crackers around the edges of a large serving board or platter.
03 - Place small bowls of hummus, honey, fruit preserves, and herbed cream cheese evenly around the board for easy access.
04 - Cut goat cheese into soft portions, cube the sharp cheddar, and slice the brie. Arrange each cheese type in separate sections on the board.
05 - Position whole or halved hard-boiled eggs decoratively among the cheeses and breads.
06 - Fill remaining spaces with grouped fresh fruits and vegetables for vibrant color and visual appeal.
07 - Finish by garnishing with fresh dill, parsley, and optional edible flowers.
08 - Present immediately, allowing guests to create custom combinations from the selection.
