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• Top: Vernacular // Skinny Jeans: Madewell // Sunglasses: Sunglass.LA // Loafers: JCrew // Bracelet: Two Cumberland // Watch: Timex // Earrings: Etsy (Kendra Scott similar)

Two weekends ago my friend Amy had a bunch of us girls over for brunch. Amy lived in Spain for over a year so all her dishes were authentic to what she ate while in Spain. Amy cooked Spanish tortillas, French flat bread with gruyere cheese and caramelized onions and salad with mixed greens, beets and goat cheese. The favorite of the day was the “tostada con tomate,” a specialty from the eastern coast of Spain. For beverages we had freshly juiced, orange pineapple and blackberry mint mimosas, and cafe con leche or espresso with fresh whipped cream. Amy really over did herself and now I’ll never be able to top her brunch. For dessert she even made fudge. I had Amy send over her amazing recipes!

Recipes

• Toasted french bread or baguette (Amy used Kroger’s “take and bake” from the bakery)
• Olive oil – a heavy, healthy drizzle, (approx. 2 tbsp.)
• 1 large tomato (or a few smaller, prettier ones, not usually cherry)
• Salt (to taste)

• Option A – In a small food processor, nutribullet, etc.  add in olive oil, the more olive oil you add in, the “fluffier” the tomato may be.  If very watery, consider removing the seeds.
• Option B – Use a cheese grater (must be sharp), and grate the tomato into a bowl or directly onto the toasted bread.