Christmas Crostini
Servings: 12
Calories: 69kcal
Christmas Crostini is the perfect appetizer for your big holiday feast. So colorful and festive, and the flavors are divine. The bean puree and sauteed spinach can be prepared a couple of hours ahead of time, and then toast the bread and assemble just before your guests arrive!
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Ingredients
Crostini
- 16 baguette slices each about ¼-inch thick
- 2 tablespoon olive oil
- 2 cloves garlic cut in half
- Kosher salt
Toppings
- ¼ cup olive oil
- 4 cloves garlic minced
- 1 15.5 oz can cannellini beans drained
- 2 teaspoon thyme thyme, chopped
- 1 tablespoon lemon juice usually the juice from half of a lemon
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- 8 oz spinach fresh, washed and stems removed
- 2 roasted red bell peppers cut into 1 to 2-inch strips
Instructions
Make the Crostinis
- Turn your broiler on HIGH with the top rack about 4 inches from the heating element.16 baguette slices
- Brush one side of each bread slice with olive oil, and then rub the oiled side of the bread with the cut side of the garlic. Sprinkle a little salt onto the prepared bread slices.2 tablespoon olive oil, 2 cloves garlic, Kosher salt
- Set the bread slices on a baking sheet. Broil until the bread is browned, about 2 minutes (keep an eye on them!). Remove from oven and set aside.
Make the Toppings
- Heat the oil in a large skillet over medium-high heat. Add the garlic and sauté until soft and aromatic, about 3 to 4 minutes. Turn off the heat.¼ cup olive oil, 4 cloves garlic
- Add the drained beans, thyme, lemon juice, salt, and pepper to your food processor. Tilt the skillet with the garlic oil and spoon out about 2 tablespoon of the garlic oil and add to the food processor. It's okay to leave some of the sautéed garlic in the oil. Process until smooth, about 30 seconds. If the purée is too thick, add a little more lemon juice or water. Transfer to a bowl and set aside.1 15.5 oz can cannellini beans, 2 teaspoon thyme, 1 tablespoon lemon juice, ½ teaspoon Kosher salt, ½ teaspoon black pepper
- Heat the skillet with the remaining garlic oil over medium heat. Add the spinach and sauté, stirring often, until it wilts, about 3 to 4 minutes. Season with salt and pepper and set aside.8 oz spinach
Assemble the Crostinis
- Top each toasted bread slice with about a tablespoon of the bean puree. Then add a pinch of the sauteed spinach. Then add one strip of the roasted red bell pepper.2 roasted red bell peppers
- Arrange on a serving platter and serve at once.
Video
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
The bean purée and sautéed spinach can be prepared several hours before serving. We don't recommend assembling the crostinis until no more than a half hour before serving (the bread can become soggy if you assemble too far in advance).
The recipe can easily be doubled or tripled if serving a large group.
Nutrition
Calories: 69kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 197mg | Potassium: 125mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1821IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 1mg