Prosecco Punch with Spinach and Mascarpone Crostini

  • For the Punch
  • 3 ripe peaches
  • 2 ripe mangos
  • 1 punnet blueberries
  • 1 punnet blackberries
  • 1 punnet raspberries
  • 1 punnet strawberries
  • Black and redcurrants
  • Caster sugar to taste
  • Freshly squeezed lemon juice to taste
  • Fresh mint
  • Bottle of Prosecco
  • For the Crostini
  • 3 tablespoons pine nuts
  • 2 small bags baby spinach
  • Fresh nutmeg to grate
  • 2 tablespoons raisins, soaked in a little sweet wine until plumped up
  • 1 tub mascarpone cheese
  • 1 small ciabatta
  • Olive oil

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.

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