HOW TO HOST AN EASY WEEKEND BRUNCH

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Brunch has always been my favorite go-to meal on weekends and I love nothing more then getting together with friends to celebrate. Instead of meeting everyone out at a restaurant, why not gather them together at your house for a morning of fun. Today I’ll show you some tips and recipes for hosting an easy weekend brunch.

First things first. Let’s start with that signature cocktail. Since spring is in the air, I’m all about a fun + bubbly beverage. When I think of bubbles, I think of prosecco of course. VOVETI is the chic, modern Italian prosecco that embodies affordable luxury and classic style. It is upscale and affordable, perfect for everyday paring or chic entertaining with friends.

Today’s cocktail {see full recipe below} includes a mixture of VOVETI prosessco, sparkling pink lemonade, fresh raspberries, and fun flavored ice cubes {made with a combination of these ice cube molds and fresh lemon peel or raspberries}. 

The vibe of this party was easy, elegant, and chic so I wanted to create recipes that embodied that message. I chose to make mini fritatas, a combination of smoked salmon toasts + avocado toasts, and fresh fruit skewers. I thought bite sized breakfast snacks was the perfect theme. All pair perfectly with my VOVETI spring time spritzer and are super easy to make. You can find all recipes below as well as photos from my brunch. 

Hope this post inspires you to get your friends together for a fun weekend brunch!
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Springtime Spritzer

  • 1 bottle of VOVETI prosecco
  • 1 bottle of sparkling pink lemonade
  • 1 carton of fresh raspberries
  • 1 lemon
  • Circular ice molds
  1. For the ice molds: peel the lemon and add a few slices to each mold. Add water and let sit over night.
  2. Mix together the bottle of VOVETI prosecco and the bottle of sparkling pink lemonade.
  3. In a fun martini glass add 1 round ice cube and a few fresh raspberries.
  4. Pour the VOVETI prosecco and sparkling pink lemonade mixture on top and serve.

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Mini Frittatas

  • 6 large eggs
  • 1/4 cup of milk
  • 3/4 cup of chopped fresh spinach
  • 3/4 cup of sliced mushrooms
  • 1 cup of shredded cheddar cheese
  • salt + black pepper
  • cooking spray
  1. Preheat oven to 375 degrees.
  2. Spray a muffin tin with cooking spray.
  3. Whisk together the eggs, milk, chopped spinach, sliced mushrooms, and shredded cheddar cheese in a large bowl. Add salt + pepper to taste.
  4. Fill each muffin cup 3/4 of the way {so it will not overflow when baking}.
  5. Bake for 20-25 minutes until centers are set and it is no longer runny.
  6. Allow to cool slightly before serving.

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Avocado Toasts

  • 2 ripe avocados
  • 3/4 cup of sliced cheery tomatoes
  • 3/4 cup of feta cheese crumbles
  • 3 slices of pumperknickel bread toasted
  • salt + pepper
  1. Toast 3 slices of pumperknickel bread and cut in half.
  2. Smash 2 ripe avocados with a fork and salt + pepper to taste.
  3. To assemble: Add avocado spread, feta cheese crumbles, and then 2-3 sliced cherry tomatoes.
  4. Serve immediately.

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Smoked Salmon Toasts

  • 3/4 lb of smoked salmon
  • 3 slices of pumperknickel bread toasted
  • 1 8oz. container of whipped cream cheese
  • 3/4 cup of chives
  • 1/4 cup of sliced red onion
  1. Toast 3 slices of pumperknickel bread and cut in half.
  2. Mix the chives and whipped cream cheese together {leave a few chives to garnish at the end}.
  3. To assemble: Spread the cream cheese mixture on the toast. Then add a few slices of the smoked salmon, a few slices of the red onion, and garnish with a few leftover chives.
  4. Serve immediately.

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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.