This really is the perfect holiday appetizer. So delicious and beautiful in presentation.
This is one of our favorite appetizers to serve during the holiday season, although, it is so delicious, it’s ideal any time of the year. It’s always a crowd-pleaser and most of the components can be made in advance. Serve warm or at room temperature! Serve this alongside sausage-stuffed mushrooms for perfect party fare!
How To Make Christmas Crostini
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The Ingredients You Will Need
The ingredients for this colorful crostini are not exotic, but they all come together to make an extremely satisfyingly delicious appetizer. Here’s what you’ll need to have on hand:
Baguette – Sliced into ¼-inch pieces.
Garlic – You’ll need a couple of cloves halved and then four more that are minced.
Oil – Olive oil or extra-virgin olive oil.
Seasonings – Salt and pepper.
Spinach – Fresh is best. We recommend mature spinach (as opposed to baby spinach), but either will work. Thawed frozen spinach will work in a pinch.
White beans – Canned is perfectly fine. Cannellini or Great Northern are perfect. Garbanzo (aka Chickpeas) work, too.
Thyme – Fresh is best, if using dried, go with half of the quantity.
Lemon juice – The juice from one half of a lemon gives just enough citrus. For stronger lemon taste, juice both halves of the lemon.
Red bell peppers – Roasted. Jarred works perfectly.
EXPERT TIP: The bean purée should have the consistency of hummus. If you feel the texture is too thick, then add a couple teaspoons of water and pulse a few more times.
Tips for the Perfect Christmas Crostini
Toast the Baguette Slices Just Right – Ensure the baguette slices are toasted to a golden brown, providing a sturdy base for the toppings while adding a delightful crunch. Keep an on them as they can go from golden to burnt quickly.
Season the White Bean Purée – Season the white bean purée generously with thyme, garlic, and a hint of lemon juice to add depth of flavor and a creamy texture. Salt and pepper are essential. Taste and adjust seasonings and lemon as needed.
Sauté the Spinach with Care – Sauté the spinach until just wilted, seasoning it with a touch of garlic and salt to enhance its natural flavors. Give the spinach a rough chop before adding to the skillet.
Assemble with Precision – Assemble the crostini with a dollop of white bean purée, a small mound of sautéed spinach, and a strip of roasted red bell pepper, ensuring an even distribution of toppings for a balanced and visually appealing presentation.
How To Serve
We love to serve Christmas Crostini while the baguette slices are freshly toasted and still warm.
Place all the toppings out on your counter, and then as soon as the toasted baguette slices are ready, quickly assemble. We place them on platters and let guests grab them as they please.
You’ll love how quickly guests will gobble these festive appetizers up!
Other Appetizer Recipes Perfect for Entertaining
We love serving all of these scrumptious recipes at parties throughout the year, but, they are especially wonderful during the holiday season.
Baked Brie with Praline Sauce
Naughty and Nice Spiced Nuts
Lamb Lollipops
Grissini (Italian Breadsticks)
Best-Ever Charcuterie Board
Sausage, White Bean, and Spinach Dip
Spanish Garlic Shrimp
Philly Cheesesteak Egg Rolls
Seared Shishito Peppers
These are all epic in their own right, but, in the meantime, aren’t these beauties catching your eye?
These Christmas Crostinis are about as festive as you can get.
They are always such a huge hit when served to guests during the holidays. Folks love the appearance of them, and then they come back because of the taste.
And remember, the toppings can be made hours in advance. Easy, beautiful, and incredibly yummy. The perfect holiday appetizer!
Ready to make the best holiday appetizer of all time? Go for it!
And when you do, be sure to take a picture of them, post it to Instagram, and tag @HowToeFedaLoon and hashtag #HowToeFedaLoon!
Christmas Crostini
Video
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.
Notes
Nutrition
POST UPDATE: This post was originally published in December 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in December 2023!
Chef Mimi says
i prefer cans of white beans over cans of chick peas any day. They’re smoother. These crostini are beautiful and festive!
AJ says
This looks beautiful and delicious. Adding to my appetizer file
I can also see this spread on a toasted slice of hearty bread for a delicious lunch
Another good recipe – thank you
Kris Longwell says
Hi AJ!! The white bean purée is so flavorful, and you’re absolutely right…it would be delicious on bread for lunch! Now we’re hungry!! LOL!!! Have a great weekend!