Today I hosted a brunch for the first time in a long time. It was a delight to put together the menu as I had seen a recipe on my facebook feed that inspired me (one of those sponsored posts!!).

I didn’t think it would turn out so I tested the recipe during the week to ensure that is was “guest worthy”. Guess what? It worked and was indeed guest worthy.

It’s a freakin’ brilliant recipe. The star of the recipe is …WONDER BREAD (believe it or not) and your rolling pin.

All you need is just a few ingredients and bingo you will have your main course!!

Here’s the recipe for Cinnamon Toast Roll Ups (original recipe here)

8 slices of WONDERBREAD
1/2 cup Ricotta Cheese (I added a touch of cream cheese too)

1/2 cup granulated sugar

1 tbsp ground cinnamon

3/4 cup butter, melted

DIRECTIONS

Preheat oven to 350 degrees.

1. Trim crusts from bread and flatten each slice with a rolling-pin.

2. In a medium bowl, combine Ricotta Cheese with a touch of cream cheese and stir until smooth.

3. In a separate bowl, combine granulated sugar and cinnamon; set aside.

4. Spread about 2 tablespoons of Ricotta Cheese mixture on each slice of bread. Roll up, jelly roll style. Dip in melted butter, then in cinnamon-sugar.

4. Place on a baking sheet lined with parchment paper. Bake for 20 minutes or until golden brown.

Final Results

I served this along with:

-A gorgeous salad. (hint it was worth the visit to Wychwood Barns Farmers Market to pick up the edible flowers and the gorgeous salad mix)

-Spiralized cucumber salad

-Mozzarella, Basil and Tomato with a Balsamic Glaze (that I made myself. Thank. You. Very. Much!!

-Baked oatmeal cups (oops can’t find the photo)

-Watermelon Skewers dipped in Campari

-Baked eggs in a bun!!

As for refreshments: I served Campari in Soda with the cutest straws that I picked up at Michaels. By the way, I can’t remember the last time I went into Michaels but I clearly need to go more often. I could have bought a lot more than just the straws!!

More recipes in upcoming upcoming blogs K?. I promise.

Happy Brunch-ing

Who else is excited that tomatoes are in season? All I want to do is make tomato sauce, tomato soup and tomato ricotta tarts!! This recipe is from Martha Stewart and I’ve been using it since 2005. (I have proof). It’s a winner cause it’s simple and it’s pretty. Serve this along with a few side salads and you’ve got yourself a pretty nice meal.

TOMATO RICOTTA TART  (from  Martha Stewart)

Ingredients:

2 cups coarse fresh breadcrumbs (I  make my own and you should too..it takes 5 seconds and it’s worth it)

1/4 cup olive oil

1 cup whole milk ricotta

1/2 cup grated parmesan

2 large egggs

2 tablespoons chopped fresh basil (or dried)

salt and pepper

1 1/2 pounds thinly sliced beefsteak tomatoes (I use a pint of cherry tomatoes – orange and red for the added “prettiness” factor”)

Directions:

1. Preheat overn to 450 degrees. In a 9 inch springform pan, toss breadcrumbs with olive oil. Press evenly into bottom

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2. In a bowl, whisk ricotta with Parmesan, eggs and basil. Season generously with salt and pepper. Spread over crust.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

3. Arrange tomatoes on top. Brush with olive oil. (I always forget this step).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4. Bake until tomatoes are almost dry for about 35-  45 minutes. Let cool. Unmold. Serve warm or at room temperature.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

As mentioned, serve this tart with some side salads and you have got yourself a pretty nice meal.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Happy Cooking. What is your favorite dish to make with tomatoes? Do share.