Miami_2-127Well, howdy party people! It’s almost Friday & boy, are we ready for the weekend. Between allergies & the on-again-off-again spring weather, we are ready to kick back, relax, and entertain! I don’t know about you but I think punch bowls are very cool. Maybe because they make me feel all Mad Men-esque or perhaps because they always are the prettiest colors – either way, you don’t see them around very much any more & thanks to this fabulous Spring Punch Bowl concoction by the lovely Amanda, we’re bringing them back! 

Just in case you need a little extra push to host a fun get-together this weekend, she whipped you up a delicious (and I mean delicious) apricot crostini. Dig in, my friends, because this is a spread worth writing about! xoxo, LK
Miami_2-136Hello! Amanda here from Fashionable Hostess. There’s nothing better than bright and colorful punch bowl for a Spring party, so this one is fabulous because it incorporates so many gorgeous fresh fruits. Then I love the finished touch of Prosecco making it light and refreshing!fh_1

Prep time: 
Total time: 
  • 2 oranges, thinly sliced
  • 2 lemons, thinly sliced
  • 1 lime, thinly sliced
  • ½ pint raspberries
  • 1 cup fresh pineapple, cubed
  • 1 bottle gin
  • 1¾ cups fresh lemon juice
  • 1¼ cups simple syrup
  • ½ cup orgeat syrup
  • 1 cup framboise liqueur
  • 1 bottle Prosecco, chilled
  • Ice
  1. In a large punch bowl, combine the fruit, gin, lemon juice, simple syrup, orgeat syrup and framboise liqueur.
  2. Refrigerate for 4 to 5 hours.
  3. Just before serving, stir in the chilled Prosecco and add a supersize ice block

Miami_2-172fh_2To compliment the fruity vibe, I loved the idea of a yummy crostini adorned with ricotta and fresh apricots on top. A drizzle of honey and spring of fresh mint to complete the dish!



1 16 ounce container  ricotta

1 tablespoon grated lemon peel

1/2 teaspoon coarse sea salt

1/8 teaspoon pepper

1 baguette, cut on a bias into sixteen 1/2-inch slices

Extra-virgin olive oil, for brushing


1. In a large bowl, whisk together the ricotta, lemon peel, salt and pepper.

2. Preheat the oven to 350 degrees . Arrange the baguette slices on a baking sheet and brush lightly with olive oil. Bake until golden, 10 to 12 minutes. Let cool slightly.

3. Smear about 1 tablespoon of the ricotta spread on each of the toast slices.

4. Apricots:: Using a sharp knife, finely chop 4 pitted ripe apricots. Spoon about 1 tablespoon of the fruit on each crostini. Drizzle generously with honey and sprinkle with finely chopped fresh mint.


Written by Amanda Saiontz Gluck: The Decor Expert, Party Stylist, and Hostess du jour, & lifestyle Blogger behind FashionableHostess.com. Punch inspired by Punch Parker