Gin Punch Bowl & Goat Cheese Crostini

Miami_2-193Sprinkle with Sea Salt by Fashionable HostessGoat Cheese Crostini Appetizer by Fashionable Hostess

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,

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!

Miami_2-140Home Made Gin Punch with assorted fruit by Fashionable Hostess

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
  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

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


  • 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


  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.

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Photography by Lindsey Grace Photography