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EASTER BRUNCH PLATTER

OVERALL time: 20 mins

EASTER BRUNCH PLATTER

Having folks around for Easter brunch? Then spoil them witha  a loaded brunch platter. No work, no fuss, just loads of deliciousness thanks to Cape Herb & Spice and a few clever hacks that elevate store- bought ingredients to wow- you made this?

Easter |
Platter |
Celebration |

Choose measurements conversions

Number of servings

ingredients

For the herbed cream cheese
  • Zest of one lemon, finely grated as finely as possible (a microplane works really well)
  • 1 ml Cape Herb and Spice Smoked Paprika
  • 60 ml Tunned chickpeas
  • Cape Herb and Spice Veggie Sprinkle Shaker
  • 1 Cucumber, cut into ribbons using a veggie peeler
  • 1 Packet of radish
  • 230 g Tub of cream cheese
For the spicy chipotle hummus
  • 5 ml Cape Herb and Spice Greek Lemon & Herb
  • 250 g Tub of hummus
  • Drizzle of olive oil
  • 250 g Punnet of small heirloom tomatoes
  • 200 g Smoked trout or salmon
  • Lemon wedges
  • 5 ml Cape Herb and Spice Chipotle chilli

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 20 mins | COOKING TIME: 0 mins

To make the herbed cream cheese, mix all the cream cheese ingredients together. To make the spicy hummus, mix the hummus with our Cape Herb & Spice Chipotle Chilli and Cape Herb & Spice Smoked Paprika. Spoon it into a pretty dish, top with chickpeas and drizzle over a teeny splash of olive oil. Cut the tomatoes and sprinkle generously with our Cape Herb & Spice Sprinkle Veggie Seasoning. Load everything onto a large board or platter and you’re done. Serve with a good sourdough bread, dark rye of any other bread of your choice.

Recipe concept & photography by Lizet Hartley. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

Choose measurements conversions

ingredients

For the herbed cream cheese
  • Zest of one lemon, finely grated as finely as possible (a microplane works really well)
  • 1 ml Cape Herb and Spice Smoked Paprika
  • 60 ml Tunned chickpeas
  • Cape Herb and Spice Veggie Sprinkle Shaker
  • 1 Cucumber, cut into ribbons using a veggie peeler
  • 1 Packet of radish
  • 230 g Tub of cream cheese
For the spicy chipotle hummus
  • 5 ml Cape Herb and Spice Greek Lemon & Herb
  • 250 g Tub of hummus
  • Drizzle of olive oil
  • 250 g Punnet of small heirloom tomatoes
  • 200 g Smoked trout or salmon
  • Lemon wedges
  • 5 ml Cape Herb and Spice Chipotle chilli

Number of servings

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 20 mins | COOKING TIME: 0 mins

To make the herbed cream cheese, mix all the cream cheese ingredients together. To make the spicy hummus, mix the hummus with our Cape Herb & Spice Chipotle Chilli and Cape Herb & Spice Smoked Paprika. Spoon it into a pretty dish, top with chickpeas and drizzle over a teeny splash of olive oil. Cut the tomatoes and sprinkle generously with our Cape Herb & Spice Sprinkle Veggie Seasoning. Load everything onto a large board or platter and you’re done. Serve with a good sourdough bread, dark rye of any other bread of your choice.

Recipe concept & photography by Lizet Hartley. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

Gallery

Products used in this recipe

Chipotle chilli

Chipotle chilli
Greek Style Lemon & Herb Rub

Greek Style Lemon & Herb Rub
Veggie Sprinkle Shaker

Veggie Sprinkle Shaker
Smoked Paprika

Smoked Paprika