For this weekend brunch, we're suggesting a two-course toast meal. First, the simple, crisp, and cool Scandi Toast, a solid piece of pumpernickel toasted, then topped with salted butter, smoked fish, and slices of cucumber. It's like a brunch-specific smorrebrod (and it's easy to set up a DIY service for a whole group, if you're feeding an army).
And since the first course practically made itself, might as well make another! Our Sweet Toast takes the same basic formula--creamy, crispy, crunchy--but makes it dessert. If you're feeling particularly lazy, you could always use the same bread for both toast courses, but the ricotta and cinnamon-y pear tastes best on a slice of ciabatta or brioche. Serve with a hot cup of light-roasted Scandinavian coffee, and if you're in Nemo's path, enjoy watching the snow fall.
Get the recipes: Scandi Toast and Sweet Toast