Brunch with Barefoot Bubbly

Easter is tomorrow and like many, I am in a last minute scramble to get everything we will need for our Easter Brunch tomorrow. Luckily, I was sent a great list of recipe ideas along with a ham and some bottles of the Barefoot Bubbly Prosecco to review and add to my list of great last minute Easter Brunch ideas!

For me, I have found that having champagne to add to a fresh brunch is always a great idea. I mean it is great for using to make those mimosas, adding some fruit to, as well as using in a fresh pink cocktail, which are all perfect for serving at your Easter Brunch or any Sunday Brunch line up!

Being that tomorrow is Easter, I found that adding some chocolate mousse and berry filled chocolate egg cups along with the Easter Ham, and some of the Barefoot Bubbly with berries added to it, will help to make our Easter Brunch come together. I really like how the Barefoot Bubbly Prosecco, is a great compliment to the rich chocolate mousse as well as the fresh berries. I also like that when we add the fresh squeezed orange juice to the Barefoot Bubbly for some mimosas, we can complete the brunch with fresh ham and sides! Making the last minute addition of the Barefoot Bubbly Prosecco, a great choice to have!

So if you are looking for those last minute additions to add to your Easter Brunch table, be sure to pick up some bottles of the Barefoot Bubbly Prosecco and also be sure to check out some of the recipes below!

Tickled Pink Cocktail

Serves 1

Ingredients

4 ounces Barefoot Bubbly Prosecco

Raspberries – fresh or frozen (lightly thawed)

3/4 ounce Raspberry Liqueur

Pink Dusting Sugar – found in baking aisle

Directions

Rim champagne flute with sugar.

Place several raspberries in champagne flute.

Gently press to release fruit flavor. Drizzle raspberry liqueur over the top.

Top with Barefoot Prosecco.

Ham and Bacon Hash

Serves 4

Ingredients:

Eggs fried or poached to preference (optional)

1 tbsp Dijon mustard

1 tsp freshly ground black pepper

4 slices Smithfield Hometown Original Bacon, cooked and cut into 1-inch pieces

2/3 cup jarred roasted red pepper, drained and roughly chopped

1/3 cup fresh basil leaves (about 1Ž2 package), thinly sliced

2 lbs yellow potatoes, diced

8 oz button mushrooms, quartered (about 3 cups)

2 tbsp olive oil

3/4 tsp Kosher salt

1.5 cups Smithfield Hickory Smoked Spiral Sliced Ham, cooked and cubed (about 8 ounces)

3/4 cup fresh mozzarella (about 5 ounces), cubed

Instructions:

Preheat oven to 425°F.  

In a large bowl, whisk together mustard, oil, salt and pepper until combined.  

Add potatoes and mushrooms and toss to coat. 

Spread potato mixture evenly onto two lightly oiled or nonstick rimmed baking pans and roast in oven for 35-40 minutes or until potatoes and mushrooms have started to brown, stirring halfway through cooking. 

Add any leftover bacon or ham to the mixture and stir. 

Add in roasted peppers to oven-safe serving casserole (if desired) and top with cheese. 

Bake for additional 10-15 minutes or until cheese has softened and begun to melt. Top hash with eggs cooked to your preference and sliced basil. 

Parmesan Scalloped Potato and Ham Stacks

Serves 12

Ingredients:

2 garlic cloves – minced

2 cups heavy whipping cream

1/2 tsp kosher salt

1 tbsp fresh thyme leaves

2 slices Smithfield Spiral Sliced Ham – cut to fit muffin tin

1 small onion – minced

1 cup grated Parmesan cheese

1/4 tsp fresh ground black pepper

3 small-to-medium baking potatoes – peeled and thinly sliced using a mandoline

Instructions:

Preheat oven to 400°F. 

Place 12 aluminum muffin liners into a 12-cup muffin tin. Set aside.

In a mixing bowl, combine garlic, onion, cream and 1 cup grated Parmesan cheese. 

Season with salt and pepper. Add thyme and set aside.

In the muffin tin, add a potato slice, then ham slice and continue until you reach the top of the muffin tin. 

Spoon cream mixture into each muffin tin; do not overflow.

Loosely cover the muffin pan with foil and place in the oven. 

Bake for approximately 35 minutes. 

Remove foil and carefully top each muffin tin with the remaining Parmesan cheese. 

Continue baking for an additional 10 -15 minutes or until the cheese is golden brown. 

Allow to cool in the pan for an additional 5 minutes. 

Carefully remove muffin liners and serve.

Product received, thank you to Barefoot Wine as well as the PR for supplying me with a product for this review, all opinions are my own.