I love to cook, entertain, and spend time relaxing with my guests,
and this flavorful DIY bagel bar allows me to do all three. Grazing boards are all the rage and for a good reason. They provide a fun, interactive way to entertain on the weekend, and the best part about them, besides the delicious flavors, is pretty much everything can be prepped in advance.
For two more brilliant brunchspread recipes, visit us online at dininganddestinations.com
Build your bagels however you like, but for a little inspiration, here are a few of my favorites including a recipe for ...
BEET AND WHITE BEAN HORSERADISH HUMMUS
2 medium beets (cleaned, with skin on) 1 can white beans, drained and rinsed 2 tbsp. beet horseradish 3 cloves garlic Juice of one lemon 1 tsp. salt ½ tsp. cumin 1/3 cup tahini 1/3 cup olive oil
Wrap beets in foil with a drizzle of olive oil and roast on a baking tray at 400 degrees for 60 minutes until soft. Turn oven off and allow beets to cool in the oven. Once cooled, peel off the skin. In a food processor, puree beets, white beans, horseradish, garlic, lemon juice, salt, cumin, and tahini. Drizzle in the olive oil while the blade is running. Process until smooth. Whenever possible, I source local ingredients. These glutenfree bagel beauties are from Oat Bakery on Haley Street, the salmon is from The Santa Barbara Smokehouse, and the produce is from the Santa Barbara Farmers Market.
ABOUT AYDA ROBANA
Inspired by Santa Barbara’s beauty and abundance, chef Ayda Robana started her catering company in 2007. She was among the first to bring the pop-up dining experience to the local culinary scene. Ayda can help create and execute the perfect dining experience for your next event and is also available for food styling and cooking classes. Ayda Robana Catering • 805.837.9009 • aydarobana.com
Beet and white bean hummus with smoked salmon, a soft-boiled egg, and pickled red onion.
: Yuzu labneh with thinlysliced cucumbers, salmon roe, radishes, radish sprouts, and nori furikake.