Well, 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
Hello! 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!
- 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
- In a large punch bowl, combine the fruit, gin, lemon juice, simple syrup, orgeat syrup and framboise liqueur.
- Refrigerate for 4 to 5 hours.
- Just before serving, stir in the chilled Prosecco and add a supersize ice block
To 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.