Today we are Mingling with Meeta at What's For Lunch, Honey?. She has invited us to share Brunch. When I Brunch I like to start with fruit, followed by a main involving eggs and finally finish with coffee and a little sweetness.
Brunch is an ideal way to entertain if you are on a limited budget. There is no need to serve alcohol but if you fancy a glass of wine, a Prosecco or low alcohol Spumante work well.
I'm a fan of the fruit and labneh combination. You may remember the time I served it with apricots.
I love mangoes and here in Queensland they grow the best mangoes. We are at the beginning of our mango season. They are around $2 - $3 each but as the season progresses you'll be able to buy a bucket of mangoes for that price.
This dish is a perfect combination of sweet and juicy mango, salty prosciutto, the smooth and tart labneh and the hot chili.
Make your labneh the day before you plan to use it.
GRILLED MANGO WITH PROSCUITTO AND LABNEH
Ingredients
1/2 a mango per person
2 teaspoons sugar per mango half
2 strips of prosciutto per person
Labneh and sweet chili sauce for serving.
Method
Cut the cheeks from mango.
Score each half in a diagonal pattern.
Sprinkle mango half with a spoon of raw sugar.
Caramelise mango by placing cut side down in a fry pan for about 1 minute. Alternatively you could place under the grill or blast with a gas torch.
Serve with thinly sliced prosciutto, labneh and sweet chili sauce.
I'd follow the fruit course with my Sort of Omelette, Maybe A Frittata.
At this time of the year some mini Fruit mince pies would be perfect with coffee or tea.
Persimmon also pairs well with Prosciutto. As it is persimmon season in the Northern Hemisphere you could experiment. I'd love to hear your suggestions for your favourite sweet and savoury pairings
