Summer Brunch Board
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Summer Brunch Board

Prep: 20 minutes
Grill: 11 minutes • Serves: 10

8 slices bacon
3 tablespoons maple syrup
5 baby green zucchini (about 8 ounces), halved lengthwise
3 medium carrots, halved lengthwise
1/4 cup plus 1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (10.5-ounce) French baguette, cut crosswise into 1/2-inch-thick pieces
1 small garlic clove, minced
1 cup halved cherry tomatoes
1 tablespoon finely chopped fresh basil
1 container (7.5 ounces) whipped chive cream cheese
1 container (7 ounces) refrigerated pesto
1 jar (2 ounces) capers, drained
1 cup dill veggie dip
1 package (12 ounces) smoked Atlantic salmon
1 package (8.8 ounces) refrigerated peeled hard-cooked eggs, halved lengthwise

1.Prepare outdoor grill for direct grilling over medium heat. Cut 12 x 15-inch sheet aluminum foil; fold up edges to create 1-inch rim, crimping corners to secure. Place bacon on foil; brush both sides with 1-1/2 tablespoons syrup. Place foil with bacon on hot grill rack; cover and cook 6 minutes or until crisp, turning once. Transfer bacon to cutting board; blot both sides with paper towel. With fresh brush, brush bacon with remaining 1-1/2 tablespoons syrup; cut crosswise into 1-1/2-inch pieces.

2. In large bowl, toss zucchini, carrots, 2 tablespoons oil, salt and pepper; brush both sides of bread slices with 2 tablespoons oil. Place vegetables and baguette on hot grill rack; cover and cook vegetables 5 minutes and baguette 2 minutes or until grill marks appear on vegetables and baguette is toasted, turning once. Halve carrots crosswise.

3. In medium serving bowl, stir garlic, tomatoes, basil and remaining 1 tablespoon oil; place cream cheese, pesto, capers and dill dip in 4 separate small serving bowls.

4. To build board, place bowls of tomatoes and capers on large serving board or platter; arrange salmon, eggs, bacon, zucchini mixture and crostini around bowls. Serve with cream cheese, pesto, capers and dill dip.

Approximate nutritional values per serving (1/10 board):
482 Calories, 32g Fat (9g Saturated), 156mg Cholesterol,
1082mg Sodium, 28g Carbohydrates, 2g Fiber, 20g Protein