Breakfast Board

brunch board via deco tartelette

Brunch board via Deco Tartelette

When the weather is warm and fresh produce is overflowing in my kitchen, I love assembling boards of fresh ingredients to nibble on throughout the day...this colorful combination is quite tasty with a little bit of everything for every palate...Here's what you'll find:Freshly cut fruits: I used blueberries, strawberries, pluots, white peaches, lemons and baby cantaloupeCherry tomatoesFresh mozzarella8-minute hard boiled organic eggsFreshly sliced smoked hamHomemade Raspberry Rose Hip Jam (find the recipe here)Homemade Rosemary + Thyme Focaccia Bread (recipe below)Homemade Pickled Red Onions (recipe below)Organic, edible nasturtiumsHomemade Rosemary-Thyme Focaccia:Ingredients:1 3/4 cups warm filtered water2 teaspoons rapid-rising yeast1 heaping tablespoon of organic sugar (you can also use rosemary sugar)5-5 1/4 cups organic bread flour3/4-1 cup organic extra virgin olive oil3 teaspoons rose salt (or kosher salt) + extra for sprinkling1/4 cup fresh rosemary + thyme leaves, chopped (divided)Directions:Place water and yeast in the bowl of a stand mixer fit with a dough hook. Let sit for about five minutes. Add 2 cups of the flour, the sugar, salt, and 1/2 of the herbs. Mix until well combined, for about 3 minutes. Gradually add 1/2 cup of olive oil and the rest of the flour until the dough is again well-combined and is no longer sticking to the edges of the bowl. Stop the machine after 3 minutes to make sure the dough isn't too sticky (it shouldn't stick to you hands...if it does, add a little more flour until it reaches the aforementioned consistency). Mix for another 2 minutes. Then cover with plastic wrap and let rest at room temperature for at least 1 hour or until it has doubled in size.Pour remaining olive oil onto a large cookie sheet and transfer dough. Spread out the dough with your hands until it nearly reaches the edges of the cookie sheet. Cover with plastic wrap and let rise for another hour or two until it has again doubled in size. Preheat oven to 425 degrees. Brush the olive oil from the cookie sheet over the top of the dough. Sprinkle with salt and remaining herbs. Bake for 25 minutes or until the top has a nice golden crust. Allow to cool for at least 15 minutes before serving...happy baking!Pickled Red OnionsIngredients:1 large organic red onion, peeled and sliced1 cup organic white wine vinegar1 dried bay leaf1 small, dried red chili pepper (or you can use a pinch of red pepper flakes)Pinch of salt + freshly ground pepper (I used pink pepper)1/2 teaspoon organic sugarDirections:Place vinegar, bay leaf, dried pepper, salt + pepper, and sugar in a small saucepan over medium heat. Bring to a boil. Add onions and gently mix. Allow to boil for about 30 seconds-1 minute until the onions soften and turn a gorgeous pink color. Remove from heat and allow to cool. Place in ball jar and eat within one week.Recipe + Photography by Cassie WinslowYou can shop this gorgeous Marble Pastry Board here...