Today I am sharing the recipes for these Spring party pleasers – a fruit soaked Gin Punch Bowl {such a refreshing cocktail!} as well as a delicious Apricot and Goat Cheese Crostini Appetizer on fellow entertaining guru and blogger’s website, LaurenKelp.com.
Here is what I whipped up…
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!
Punch Bowl:
- 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
- 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!
Apricot Crostini
Ingredients:
- One 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
Instructions:
- In a large bowl, whisk together the ricotta, lemon peel, salt and pepper.
- 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.
- Smear about 1 tablespoon of the ricotta spread on each of the toast slices.
- 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.
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Photography by Lindsey Grace Photography
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