Entertaining

How to Style a Simple Spring Brunch

What better way to celebrate spring’s arrival than with a simple yet vibrant brunch with your friends? After a long drawn out winter, fresh seasonal vegetables and colorful blooms are just what we need to feel energized and lift our spirits. There’s no need to go all out with an extensive tablescape or menu for this sort of brunch. The focus should be time spent with your dearest friends rather than being cooped up in the kitchen all morning.

Set the Table

You’ll want to start with the table setting. A small vase of gorgeous flowers (such as a $5 bouquet from Trader Joes) will work just fine. Feel free to use colorful plates for your table setting, but we suggest using white china since the colorful food will stand out more on a plain backdrop. You can instantly change the look of your all-white dishes by lining them with colored or patterned papers. We used bright floral print napkins and dishtowels to add a rich fullness to our white table.

The Menu

Spring Vegetable Crudité with Beet hummus
Asparagus Prosciutto Spring Pizza
Banana bread

Springtime is brimming with beautiful fruits and veggies like juicy strawberries and crisp carrots, and with that in mind, we incorporated these seasonal ingredients into the dishes we served. We suggest serving the food family style as not only is it an easy way to serve larger groups, but we love the abundant look of a table overflowing with food and guests interacting as they pass the platters around.

A crudité board is lovely to serve throughout the spring season since you can play around with so many vividly colored fruits and vegetables. The secret to styling such a board is that there is no wrong way to pull it all together. Food styling should be fun! Something we like to do is group the different kinds of vegetables in small groups and make sure they are paired next to contrasting colors.

For the main dish, we chose a breakfast pizza because we wanted to tie in once again the vegetables that are currently in season (asparagus, English peas, and fresh basil). Paired with salty prosciutto and farm-fresh eggs it’s all at once savory and light.