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

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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!!

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

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!

Course Appetizer

Cuisine Appetizer

Keyword Crostini

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 8

Calories 264 kcal

Author Kris Longwell

Ingredients

CROSTINI

• 16 baguette slices each about 1/4 inch thick
• 2 cloves garlic cut in half
• 2 tbsp extra-virgin olive oil
• Kosher salt

TOPPING

• 1/4 cup extra-virgin olive oil
• 4 cloves garlic coarsely chopped
• 5 oz fresh baby spinach
• Kosher salt and black pepper
• 1 15.5 oz CAN cannellini beans drained
• 2 tsp fresh thyme chopped
• 6 to 7 oil-packed sun-dried tomatoes thinly sliced

Instructions

MAKE THE CROSTINI

1. Turn your broiler on high.
2. Rub one side of each bread slice with the garlic
3. Set the bread slices on a baking sheet
4. Brush the garlic side with the oil and season with salt.
5. Broil until the bead is browned, about 2 minutes (keep an eye on them!)
6. Flip and broil the other side 1 minute more.

MAKE THE TOPPING

1. Heat the oil in a large skillet over medium-high heat.
2. Add the garlic.
3. Cook until golden, stirring often, about 2 minutes.
4. Using a large spoon, transfer the garlic and oil to a food processor...leaving about 1 tablespoon in the skillet.
5. Add the spinach to the skillet and saute, stirring, until it wilts, about 2 minutes.
6. Season with salt and pepper, set aside.
7. Put the cannellini beans, thyme, and 2 tablespoons of water in the food processor with the oil and garlic.
8. Process until smooth, adding another 1 or 2 tablespoons of water if needed.
9. Season with salt and pepper.

ASSEMBLE

1. Top each toasted bread slice with about a tablespoon of the bean puree.
2. Then add a pinch of the sauteed spinach.
3. Then two slices of the sun-dried tomatoes, crossing on top.

 

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