Who says that entertaining has to be confined to evenings? I find that low-key morning gatherings for breakfast or brunch are a great way to catch up (and spill the T—not literally!) with friends, but still allows for everyone to have the rest of the afternoon to themselves. Breakfast entertaining should be just as easy and fun as a cocktail party, while being no less delicious! My Fresh Fruit & Yogurt Platter is a beautiful showstopper that is light, layered with flavor, and quick to assemble.
Perfect for any time of the year, this delicately sweet dish is made with a variety of berries, but you can switch up the fruit and play around with the color palette—add slices of kiwi and honeydew for fresh green, or slices of pineapple and mango. Choose what is in season and highlight the freshness and full flavors of the berries, melons, and tree fruits that are perfectly ripe. Serve with your favorite coffee, tea, or fresh-squeezed juices. This platter also makes for a simple and gorgeous breakfast meal for an overnight house guest. A fabulous way to start off your day. Enjoy!
Fresh Fruit and Yogurt Platter (serves 6)
Sweetened Shredded Coconut – ¼ cup
Greek Yogurt – 32 ounces, plain
Vanilla – ½ teaspoon, pure extract
Cinnamon – ½ teaspoon
Maple Syrup – 3 tablespoons, Grade A
Honey – 3 tablespoons
Orange Zest – 1 tablespoon
Sea Salt – ¼ teaspoon
Granola – 3 cups, favorite store-bought brand
Blackberries – 1 cup
Raspberries – 1 cup
In a medium sauté pan set over medium heat, add the coconut and cook for 3-5 minutes until lightly toasted, tossing occasionally. Set aside.
Next, in a large bowl, add the yogurt, vanilla, cinnamon, maple syrup, honey, orange zest, and salt. Whisk until combined.
Lastly, spoon the yogurt onto a large platter or low shallow bowl. Arrange the granola, blackberries, and raspberries over the top. Sprinkle with toasted coconut. Serve immediately.
Tip: You can prepare the yogurt up to two days in advance and store it in the mixing bowl, covered with plastic wrap, and set in the refrigerator.