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5 from 1 vote

Friday Afternoon Bruschetta and White Sangria

Author: Claire | Sprinkles 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 (1/4 cup) apple schnapps or any other fruit schnapps (optional)
  • 1 lime
  • 1/2 bottle of appletiser or any sparkling apple or grape juice

BRUSCHETTA

  • 8 slices ciabatta
  • 3 tbsp olive oil
  • 4 large tomatoes
  • 1/4 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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