From the Buttermilk Kitchen, a beautiful, year-round, go-to cookbook highlighting more than 60 made-from-scratch brunch recipes incorporating fresh fruits and vegetables at their peak times of year.

Brunch is a lovely way to celebrate a meal with friends and family, and a great way to make any midday or mid-week dining special. The recipes in Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen include both sweet and savoury dishes, drawing ideas from Buttermilk Kitchen breakfast favourites, and adding seasonal soups and salads, as well as drinks. Chef Suzanne Vizethann’s fresh farm-to-table approach to this cookbook, divided into spring, summer, fall, and winter chapters, reflects her commitment to providing high-quality meals made with ripe, flavourful ingredients.

All of the recipes are simple yet refined, and the seasonal section openers include a list of peak ingredients for that season. For spring, you will find recipes such as Young Garlic and Radish Focaccia and Rhubarb Cobbler; for summer, Heirloom Tomato Toasts and Watermelon Mimosas; for fall, Roasted Squash Oatmeal with Crispy Rosemary Seeds and Chocolate Hazelnut Sticky Cake; for winter, Coddled Egg with Creamed Kale and Winter Citrus with Whipped Ricotta and Honey. The home cook can expect balanced dishes that are as beautiful as they are delicious.

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Heirloom Tomato Toasts

Summer tomatoes are just the best, and these toasts are a perfect way to celebrate them. We don’t often think of tomatoes as a fruit, but they are, and the acidity and sweetness of the marinated berries play beautifully with them.

SERVES 4

4 to 5 heirloom slicer tomatoes, sliced 1 ¼ inch thick

1 shallot, minced

1 cup blueberries, blackberries, or cherries (or mixture of all three)

1 to 2 teaspoons salt

½ teaspoon freshly ground black pepper

¼ cup sherry vinegar

½ cup extra-virgin olive oil

1 tablespoon granulated sugar

4 or 5 garlic cloves, smashed

1 stick unsalted butter, room temperature

1 to 2 baguettes, cut in half lengthwise

1 pound burrata or good-quality mozzarella

Fresh herbs of choice (basil, dill, tarragon)

Sea salt

In a large bowl, toss the tomatoes, shallot, and berries together with the salt, pepper, vinegar, oil, and sugar. Let sit until the tomatoes have released their liquid and the shallots are softened, 20 to 30 minutes. Taste for seasoning.

In a small bowl, combine the garlic and butter; set aside. Grill or toast the baguette pieces for 1 to 2 minutes, until lightly browned. Spread generously with the garlic butter and grill for about 30 seconds (you can also do this under a broiler).

Spread the burrata onto the warm bread and top with the marinated tomato-berry mixture. Drizzle the remaining juice from tomato-berry mixture over the top and garnish with fresh herbs and sea salt.

Recipe published with permission from Gibbs Smith.