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Hosting an Al Fresco Champagne Brunch makes for a lovely summer afternoon. This brunch includes three simple recipes: Caprese Salad Stuffed Avocados, Rustic Quiche, and Brûléed Bananas with Cinnamon-Honey Yogurt.
Ingredients
FOR THE RUSTIC QUICHE:
- A crustless quiche recipe; either Turkey Sausage Breakfast Casserole (baked in pan) or Chicken Sausage Quinoa Egg Bites (baked in muffin cups)
FOR THE CAPRESE SALAD STUFFED AVOCADOS:
- 10 ounces cherry heirloom tomatoes, sliced in half
- 8 ounces fresh mini mozzarella balls, sliced in half
- 1/2 cup torn or chopped basil, plus more for garnish
- 3 tablespoons quality balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- Sea salt and pepper, to taste
- 4 avocados, cut in half for 8 halves
FOR THE Brûléed Bananas with Cinnamon-Honey Yogurt:
- 3 bananas, cut into thick slices on a bias
- Raw sugar
- 2 cups Greek yogurt
- 4 tablespoons honey, plus more for garnish
- 1 teaspoon cinnamon, plus more for garnish
Instructions
FOR THE QUICHE:
- Follow the recipe instructions for either the Turkey Sausage Breakfast Casserole or the Chicken Sausage Quinoa Egg Bites. Both of these recipes can be made the day before.
FOR THE CAPRESE SALAD STUFFED AVOCADOS:
- Toss together the tomatoes, mozzarella, garlic, balsamic, olive oil, basil, and sea salt and pepper (to taste).
- Scoop out a bit of the halved avocados to form a well, and fill the salad into the avocados. Garnish with additional fresh basil.
FOR THE Brûléed Bananas with Cinnamon-Honey Yogurt:
- Mix together the Greek yogurt, honey, and cinnamon, and chill until cold. (Can be made the night before)
- Sprinkle each of the banana slices with raw sugar and evenly torch with a kitchen blowtorch until caramelized, right before serving.
- Serve the brûléed bananas alongside a scoop of the honey yogurt and drizzle with additional honey and a sprinkle of cinnamon.