Easy Breezy Brunch with Susty Party- 4 Recipes with 5 Ingredients or Less!

RachelAppetizers, Brunch0 Comments

Susty Party Brunch
logo_SustyParty_2xEaster is here! Spring has sprung! It’s time to celebrate, and I’ve partnered with Susty Party Disposable Party Tableware to bring you a few easy recipes for your own gathering. Costco mini quiches have their place, but not at this table. Each appetizer takes 5 ingredients or less (not including olive oil, salt and pepper), I wanted to keep it simple- like Susty Party! They create awesome party ware that is sustainable and compostable- each piece is incredibly sturdy (and cute too!). I thought it would be a great pair to my super simple party recipes. Invite some friends over, dine on some environmentally-friendly party ware and just think: “Man, does brunch save the planet.” I’ll have another Basil-Cucumber Gimlet to that! Happy brunching, friends!

Shop the Brunch Look!

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 Want to get $10 off your Susty Party? Enter the code: “stupidgoodrachel” to have your own sustainable fun!

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Basil-Cucumber Gimlet (Makes 4)

  • 1 part gin
  • 1 part simple syrup
  • 2 parts water (sparkling works great!)
  • 1 part lime juice
  • 4 cucumber slices
  • Fresh basil
  1. In a Susty Party 10 oz cup, mix gin, simple syrup, lime juice and water.
  2. Garnish with fresh cucumber and basil!


Asparagus and Pesto Flatbread

  • 1 refrigerated pizza crust
  • Olive oil
  • 1/2 pound asparagus
  • 1/3 cup store bought pesto
  • Parmesan cheese, for garnish
  1. Preheat your oven to 425°F.
  2. Using a half-size jelly roll pan, roll out the pizza crust- pinching any gaps together that may have formed while rolling out dough. Brush dough with olive oil.
  3. Spread pesto onto the pizza, leaving 1″ crust on all sides.
  4. Using a vegetable peeler, shave asparagus down into thin ribbons. Arrange on to tart evenly.
  5. Bake for 10-12 minutes, or until crust is golden brown and the asparagus is wilted. Serve at room temperature topped with parmesan cheese. Enjoy!

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Cantaloupe-Prosciutto Bites

  • 1/2 cantalopue melon, cubed into 1″ pieces
  • 1-3oz package prosciutto
  • Susty Party Picks!
  1. Arrange a bundle of prosciutto on top of a melon cube. Push party pick through prosciutto to the melon.
  2. Enjoy with friends!

*Just a note, these are better straight from the fridge! Great for make-ahead!

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Beet and Ricotta Crostinis

  • 2 medium beets, peeled
  • 1/4 cup ricotta cheese
  • 1 baguette, sliced into 1/2″ toasts
  • Olive oil
  • Salt and pepper
  • Oregano, for garnish
  1. Preheat oven to 350°. Cut beets in half, roll in olive oil, salt and pepper and roast for 20-30 minutes, or until tender.
  2. Once cooled, finely dice beets. While beets are cooling, toast baguette slices on each side in oven for 5 minutes each side, or until browned.
  3. Spread each toast with 2 teaspoons ricotta and top with a few of beets. Garnish with oregano, if desired! Enjoy.

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