Christmas Crostini with Cannellini Beans, Spinach & Sun-Dried Tomatoes

Oh, Christmas Crostini with Cannellini Beans, Spinach & Sun-Dried Tomatoes is the perfect appetizer for your holiday feast. Crunchy toasted bread with a hint of garlic, topped with a white bean purée, sauteed spinach and sun-dried tomatoes…is simply wonderful. Merry Christmas!!

Puree the white beans with garlic, oil and thyme

Christmas Crostini with Cannellini Beans, Spinach & Sun-Dried Tomatoes

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

This Christmas Crostini with Cannellini Beans, Spinach & Sun-Dried Tomatoes is the perfect appetizer for your big holiday feast. So colorful, festive, and the flavors are divine. Make the toasted bread slices, the bean puree and the sauteed spinach a couple hours ahead of time, and then assemble just before your guests arrive! Incredible!

Author: Kris Longwell

Recipe type: Appetizer

Cuisine: Appetizer

Serves: 8

Ingredients

CROSTINI
16 baguette slices, each about ¼ inch thick
2 cloves of garlic, cut in half
2 tablespoon of extra-virgin olive oil
Kosher salt
TOPPING
¼ cup of extra-virgin olive oil
4 cloves of garlic, coarsely chopped
5 oz. of fresh baby spinach
Kosher salt and black pepper
1 15.5 oz can of cannellini beans, drained
2 teaspoons of fresh thyme, chopped
6 to 7 oil-packed sun-dried tomatoes, thinly sliced

Instructions

MAKE THE CROSTINI
Turn your broiler on high.
Rub one side of each bread slice with the garlic
Set the bread slices on a baking sheet
Brush the garlic side with the oil and season with salt.
Broil until the bead is browned, about 2 minutes (keep an eye on them!)
Flip and broil the other side 1 minute more.
MAKE THE TOPPING
Heat the oil in a large skillet over medium-high heat.
Add the garlic.
Cook until golden, stirring often, about 2 minutes.
Using a large spoon, transfer the garlic and oil to a food processor...leaving about 1 tablespoon in the skillet.
Add the spinach to the skillet and saute, stirring, until it wilts, about 2 minutes.
Season with salt and pepper, set aside.
Put the cannellini beans, thyme, and 2 tablespoons of water in the food processor with the oil and garlic.
Process until smooth, adding another 1 or 2 tablespoons of water if needed.
Season with salt and pepper.
ASSEMBLE THE CHRISTMAS CROSTINIS
Top each toasted bread slice with about a tablespoon of the bean puree.
Then add a pinch of the sauteed spinach.
Then two slices of the sun-dried tomatoes, crossing on top.
Serve!