For the Punch:
Make a fruit purée by blitzing down all the fruit, reserving some to garnish. Taste and season with sugar and lemon juice. Pass through a sieve. Pour into the bottom of a serving dish, scatter over the remaining fruit, and tear over some mint leaves. When ready to serve pour in the prosecco.
For the Crostini:
Take a large frying pan and heat a tablespoon of olive oil over a medium heat. Add 3 tablespoons of pine nuts and lightly brown, tossing them to make sure they don’t burn. Add 2 bags of baby spinach leaves, a grating of nutmeg, 2 tablespoons of soaked raisins and season. Cook until the spinach has wilted.
Spoon the mixture onto the toasts and dot with spoonful’s of mascarpone cheese.