Thanks to REVOL for sponsoring this post. As always, all opinions are 100% my own. Thank you for supporting the brands that keep me creative in my tiny kitchen!
Is your brunch game strong? I absolutely adore a good brunch, and one of the things that brings it (or any meal) to the next level is beautiful presentation. So when my Supper Club got together for our annual brunch, I knew I wanted to impress.
Enter these beauties:
These were inspired by a Mother’s Day brunch party that my cousin and I threw last year. The skewers use your favorite Belgian waffle recipe (we love Alton Brown’s Basic Waffles), some mini skewers, sliced strawberries and brie.
You can even make these ahead of time and pop them in the fridge until you’re ready to serve them. If possible, let them sit at room temperature for a little bit so the brie softens up a bit.
A little powdered sugar as a finishing touch dresses ’em up beautifully. Serve them with a bowl of pure maple syrup, and you’re good to go!
The platter that I chose to serve these on is a porcelain piece (White Serving Cake Tray French Classique) from REVOL. For some reason, I had it in my head that porcelain would be extremely delicate and fussy to keep in my kitchen but boy, oh boy was I wrong!
REVOL has so many incredible pieces to choose from. I love that they focus on elegance, functionality, and practicality. Their pieces are dishwasher safe, freezer safe, microwave safe, and even oven safe (up to 572°F). Talk about versatile!
I love that I can prep something in advance, pop it on the platter, and hold it in a warm oven or reheat it in the microwave if I need to. In the past, I’ve always had to hand wash my platters, but this makes it super easy. And it’s soooo pretty!!
I’ve used this platter more times than I can count since I got it a few weeks ago for a variety of dishes, including this Chimichurri Shrimp, this Bavarian Grilled Sand Shark with Lemon + Dill, and the Scotch Eggs that we made for that same brunch event (recipe coming soon!).
Another piece that I’m loving is this Large Matt Slate Style Baking Tray. It’s black porcelain that’s made to look like slate, but won’t chip the way that slate tends to. In addition to all of the above features, you can also pop it on the grill over indirect heat if you want to cook right on top of it. And you can bake on it, too! I haven’t tried it yet, but I love that it’s an option!
It’s also nonporous, so it won’t absorb any odors, which is a good thing when you cook with some of the
funky aromatic ingredients that I enjoy. I used it as a platter to display these Vietnamese Grilled Leaf-Wrapped Beef Kebabs (recipe coming soon) a few weeks ago, and it got a great reaction from everyone at the table.
This Black Cast Iron Style Rectangular Plate has also become a favorite. I love that it has the look of a heavy material, but it’s super light. And the matte black finish has a bit of texture that is subtle, yet interesting.
I have used it for a variety of dishes already, including the mystery box dish pictured below (recipe coming July 18th!), my Antipasto Pasta Salad, these Collard Green-Quinoa Wraps, and this Grilled Veggie Salad with Dill-Dijon Vinaigrette (recipe coming soon).
I love a good appetizer platter, and I’ve been having fun mixing and matching different pieces that I already had in my kitchen with the new pieces from REVOL.
The sweet-and-salty spread below was presented on one of my cutting boards with grissini served upright in this Pasta Bowl (which, can I say, would be a really cute way to serve pasta!) and some super ripe cantaloupe slices in this Basalt Serving Bowl.
The mix of sweet melon with salty prosciutto and one of my favorite Alpine cheddar cheeses totally hit the spot. We were all wrapping the prosciutto around grissini while eating them. A few sprigs of mint from my garden were the perfect garnish.
Speaking of appetizer spreads, I put this next one together on the Let’s Grill! Outdoor Entertaining Set. I love that this one comes with a little reservoir to catch any juices that drip, and that it has an indentation so that the ramekin stays in place.
For this spread, I used some more of that delicious Alpine cheddar, a mix of olives, salami, fresh mozzarella drizzled with aged balsamic, sun-dried tomatoes, grapes, strawberries, crackers and some fresh chives from my garden. I served it with a really delicious Château de Sancerre.
It was a fun mix of sweet and salty, and was a big hit with our dinner guests!
I love the versatility of all of these pieces from REVOL. They’ve been making entertaining so much more delightful! I highly recommend checking them out the next time you’re looking to add some quality pieces to your kitchen arsenal.Print
Bring your brunch game to the next level with these easy yet elegant bites!
- Belgian waffles, cooled (we love Alton Brown’s recipe)
- Fresh strawberries, sliced
- Brie, sliced
- Powdered sugar, for garnish
- Pure maple syrup, for serving
- Using a serrated bread knife, cut waffles into individual squares, following the grid lines.
- Onto each skewer (I used mini ones), thread a waffle square, strawberry slice, piece of brie, and another waffle square. Repeat until you have enough skewers to fill your serving platter. At this point, you can wrap the entire platter with plastic wrap and stash it in the fridge until you’re ready to serve.
- Dust skewers with powdered sugar and serve with a bowl of pure maple syrup, for dipping.
Recipe from Big Flavors from a Tiny Kitchen – Ashley Covelli
Big Flavors Rating: 5 Stars