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Father's Day Brunch

This morning I cooked up a storm.   I woke up bright and early and made the raspberry buns from the Magnolia Cookbook.   Can we say to die for.   Lots of butter and cream cheese but so delicate in taste.  We then ran to the Kingfield Farmers Market.   Last week I was looking for a zucchini plant although they were out on of the farmers said they would bring me one.   We also needed strawberries for the berry salad to go along with the brunch.

By the time we go home it was time to put the egg bake into the oven and recreated something I had a little over a year ago in NYC.



On an adventure in Tribeca to go over to TeaNY, a friend and I were starving.   We stopped into this little cafe (can't remember the name) next  door.   We ordered a bruschetta for starter.  Mine was ricotta cheese and cinnamon.  OMG it was amazing.   I have been trying to recreate it but seem to lack the balance I remember until today.

Here is the recipe in case you are interested:
1 container ricotta cheese ( I used part skim)
1 tablespoon cinnamon ( you can use more)
1/2 tsp of vanilla (believe me it works)
Mix together in a bowl, chill for about an hour and serve on toasted bread.
I served mine on cranberry walnut bread and added slices of peaches on top.   It went over very well.


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  1. UnknownJune 20, 2010 at 4:10 PM

    OMG the bruschetta looks amazing!! I love peaches in the summer time and am always looking for new ways to use them. I may try this recipe, seems simple enough. Yum!!!!

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