Friday Afternoon Bruschetta and White Sangria

I have mentioned my pinterest obsession before....the clothes, the food, the house, the organised life I live within my Pinterest boards. I love my pin boards. They are full of everything I love/want/need and also lots of stuff I have no place for but still adore. I also have plenty of useful things on there. I have a wonderful board full of cool and exciting things to do with my boys. Boards full of ideas for playgroup and craft activities for school, and oh so much food. I have a great board full of inspirational quotes and sayings. Two of my favourite:

"When you love what you have you have everything you need" That is a wonderful thought. And in keeping with my week of gratefulness.

"This house runs on love laughter and lots of coffee" I think that has to be the Rickety Cottage Motto 😉

Have you checked out my excessive pinterest obsession? Go on, have a peak, but if you are new to Pinterest please read the following disclosure.

"I, Claire of Sprinkles and Sprouts, take no responsibility for the time/days you will lose when you venture into the Pinterest world"

Pinterest is the Hotel California of the internet!

But if you still want a look, then fly on over to my page and have a snoop around.

Several months ago my Pinterest feeds were full of summer food and drink. Europe was going into summer, America was going into summer, we on the other hand were heading into winter. Whilst I was wanting stews and hot chocolate my Pinterest world seemed to be filling up with salads and cocktails. Now I have on occasions turned down a salad but I have never turned down a cocktail, so I pinned away and waited for the southern hemisphere to warm up.

Whilst we aren't celebrating summer yet, we are definitely seeing the sunshine more and more. So this afternoon I thought why not....It must be time for a spring cocktail, although with an early morning to look forward to I wasn't sure I was ready to embrace Sweet Cherry Manhattens just yet. So to welcome in spring I have opted for a White Sangria.

This white sangria is the perfect mix of cocktail and light refreshing summer drink. You can just imagine pitchers of this, platters of  bruschetta and a relaxed afternoon with friends. Perfect eh? I'll see you in 20 minutes. Actually make that an hour as that gives me chance to vacuum the house, clean the bathroom and make the beds 😳

So as the sun set, I sat with my sangria and my bruschetta and enjoyed the Friday feeling.

I used appletiser as a mixer as it was just me and I thought opening two bottles might be excessive 😉 but I am sure this would work well using a sweet sparkling wine like Moscato or Asti Spumante.

Print Recipe

5 from 1 vote

Friday Afternoon Bruschetta and White Sangria

Author: Claire | Sprinkle and Sprouts

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Ingredients

WHITE SANGRIA

• 1 bottle dry white wine 750ml
• 2 nectarines
• 2 kiwis
• 10 strawberries
• Handful of grapes
• 60 ml (¼ cup) apple schnapps or any other fruit schnapps (optional)
• 1 lime
• ½ bottle of appletiser or any sparkling apple or grape juice

BRUSCHETTA

• 8 slices ciabatta
• 3 tablespoon olive oil
• 4 large tomatoes
• ¼ cup torn fresh basil leaves
• 1 garlic clove cut in half
• 1 ball of mozzarella

Instructions

WHITE SANGRIA

• Thinly slice the nectarines.
• Peel and thinly slice the kiwi.
• Slice the strawberries and grapes.
• In a large jug or pitcher, mix together the white wine, nectarine, kiwis, strawberries and grapes.
• Stir through the schnapps, if using.
• Top up the pitcher with the appletiser (or sparkling wine)
• Serve over ice with a strawberry garnish and a squeeze of lime.
• Depending on your tastes, you might want to add more or less appletiser. Those who cannot stand a sweet drink could substitute soda water.

BRUSCHETTA

• Pre-heat the oven to 200°C/180°C fan forced/Gas mark 6.
• Lay the bread out on a lined baking sheet. Brush with olive oil (you won't need it all, but keep what is left) and bake for 10 minutes until crisp and lightly golden.
• Deseeded and finely chop the tomatoes.
• Combine the tomato, basil and remaining olive oil into a bowl.
• Season well with salt and pepper.
• Slice, chop or tear your mozzarella into small pieces.
• Once the bread is cooked, gently rub each slice with the cut garlic clove.
• Top the breads with the tomato mix and a few cubes of mozzarella.
• Serve with an ice cold glass of sangria, and enjoy your spring evenings 🙂

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