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.
