Last Friday I hosted a few friends over for a little brunch fête to catch up and celebrate spring with bellinis in hand and a warm and inviting tablescape blooming with ranunculus in shades of peach and pinks. I realized that I’d prefer all Fridays start like this! It was an ideal way to unfold the weekend. This was the first time I was hosting friends over for a sit-down meal in our dining room – it’s been a work in progress, but finally feeling complete, and it turned out so well.
I tried a new salad recipe that’s become my favorite (and I’ve been making it all week!), avocado toast, ricotta strawberry toast, and Passionfruit Strawberry Bellinis. It was such an easy grocery list to conquer, meal to prep, and was light and delicious! My obsession with marble pieces and weekly trips into Williams-Sonoma (dangerous 2-block walk) has paid off. I thought I would share the tabletop details and menu for upcoming spring events you may be hosting!
Grapefruit Arugula Salad
Arugula • Grapefruit • Blush Wine Balsamic Dressing • Parmesan Cheese • Pepper
Prep: massage dressing lightly onto salad, add topping, and serve!
Sourdough Bread • Chili Olive Oil • Lemon • Pepper
Prep: Let olive oil, chili flakes, and a tiny squeeze of lemon marinate in the fridge for 20 minutes,
and then drizzle on top of toast with avo slices, add a little pepper at the end, and any chili flakes if need be!
Sourdough Bread • Ricotta • Strawberries • Honey
Prep: Spread ricotta, sliced strawberries, and drizzle honey on top!