Consideration was provided by Ghirardelli. Ideas for easy Easter entertaining with a simply delicious crostini brunch with coconut flour donuts and Ghirardelli chocolate are my own, and, I have to say, pretty delicious.
What can I say, I’m a sucker for brunch. And donuts. And if mixing them together (often, please!) is wrong, then I really, really don’t want to be right. I mean, breakfast inspiration and tapas-style food on the table? It’s the total winning combo. Oh yeah, and chocolate, too, because we can never leave out the chocolate.
The thing with serving brunch (or any meal, for that manner) for a holiday, like Easter, is that many times we can get overwhelmed with how to decorate the table, serve the food, etc. And let’s face it: Whether feeding family or hosting a soiree, we can tend to panic when we feel that pressure. That’s why I like to take the still-delicious-yet-less-crazy route (most times). Something I’ve found is that we can make it SO much easier on ourselves–the table more apt for conversation and overall more welcoming–by using the food itself as decor and creating a place where everyone feels comfortable making their own plates from a delicious and appealing spread of food.
I’m always in a tug-of-war between a glam, grown-up look and keeping it whimsical–so in true Blue fashion, we do both. Whenever I consider decor, whether it’s for easy Easter entertaining or any other gathering, I think about what I have on hand and what natural elements I can incorporate, such as wooden boards, glass bottles, and greenery. Then I decide on a color palette. Neutral bases are always best, especially when using a colorful array of food and a smattering of chocolate as the centerpiece.
For a bit of our chocolate-loving whimsy, I incorporated the new Bunny from Ghirardelli Chocolate Company into our center table decor as a bit of a focal piece, and left a little Noe Solid Milk Chocolate Bunny and Noe Milk and Caramel Chocolate Bunny at each place setting (because everyone always wants their own chocolate without having to reach for it, right?!). Along with cloth napkins to keep it sophisticated, we used chalkboard place cards to hold the chocolate bunnies to give the illusion of bunny ears. Since we didn’t need to label place settings, we were able to use that creative space to draw sweet bunny faces. And if I did need to label place settings, I probably would have printed a photo of each person to leave on the plate instead of writing names–just to keep it different.
No matter what the decor, bringing in natural greenery from the house and herbs from the kitchen is a simple and beautiful way to go. We eat with our eyes first, so it’s all about how you present your ingredients and food. Use extra, lay it all out there, and let it be a conversation piece–an interactive meal, a feast for the eyes and the palate.
If I could always eat a shared meal like this (since I’m always wanting to pick and choose anyway) I would be in food heaven. This is a great way to serve up appetizers, starters, or a full meal, and I think we will be doing more of this around here–my kids love it as much as I do!
Below are a few of the recipes you see here.
Slice a French baguette and drizzle with olive oil. Bake for 10 minutes at 400.
Goat cheese + fig jam + prosciutto + basil
Goat cheese + strawberries + basil + balsamic drizzle
Ricotta cheese + blueberries (can even roast beforehand) + lemon zest + honey
Goat cheese + fig jam + sliced apple
Goat cheese + cucumber + lemon zest + dill
Ricotta + fresh dill + lemon zest + sliced radishes
Cream cheese + roasted rosemary + roasted carrot
This Rosemary, Prosciutto and Pan-Seared Asparagus Crostini with Egg still has to be my favorite savory breakfast treat, and it would make a perfect addition to a crostini brunch!
I found Tasty Kitchen’s coconut flour recipe to be simple and easy, and with ingredients that make it a healthier version that won’t leave you feeling guilty afterward! Since it’s not as sweet, you can also add a little frosting. If you want something even simpler, just use your favorite box cake mix. Just whisk the dry mix with 1 egg, 1/4 cup oil, and 1 cup water. Using your donut pans, bake at 375 for 10 minutes.
Dark Chocolate Donut Glaze:
I adapted Ghirardelli’s dark chocolate glaze recipe.
1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
2 tablespoons unsalted butter
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1⁄4 cup hot water
In a medium saucepan, heat and stir Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and butter over very low heat until melted and smooth. Remove from heat. Stir in powdered sugar and vanilla. Stir in hot water to make a thin glaze.
These are just a few easy Easter entertaining ideas–and ways to make any kind of dinner party a little easier. I would love to hear your ideas as well!