Prosecco Punch with Spinach and Mascarpone Crostini

  • DifficultyEasy

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.

Prosecco Punch with Spinach and Mascarpone Crostini

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