This really is the perfect holiday appetizer. So delicious and beautiful in presentation.
And the great thing is Christmas Crostini with Cannellini Beans, Spinach and Sun-Dried Tomatoes can be made in stages, all in advance of serving! Another amazing holiday appetizer is our Chorizo Stuffed Dates.
HOW TO MAKE CHRISTMAS CROSTINI
As mentioned, most of the components of this appetizer can be made up to 1 day in advance.
Start with a nice baguette, and cut it into 1-inch thick slices.
If not serving immediately, store the sliced baguette in an air-tight container.
Next, the cannellini bean mixture comes together in a snap. Drain the beans and give them a good rinse and then add in the fresh garlic, thyme, and olive oil.
We love to use our trusty food processor to pureé the mixture.
Again, this can easily be made up to 1 day in advance. We recommend letting the mixture come to room temperature before assembling and serving.
HOW TO WILT FRESH SPINAHC
Fresh spinach is such a wonderful vegetable to compliment the deeply flavorful bean mixture.
To cook the spinach, you’ll simply need to bring a pot of lightly salted water to a boil. Blanch the spinach by submerging it in the boiling water for 2 minutes.
Add the cooked spinach to an ice bath to stop the cooking. The spinach is delicious, and also nutritious!
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.
You’ll love how quickly guests will gobble these festive appetizers up!
Ready to make a beautiful and delicious holiday appetizer? Go for it!
And remember, when you do, be sure to take a picture, post it to Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!
Christmas Crostini with Cannellini Beans, Spinach & Sun-Dried Tomatoes
- 16 baguette slices each about 1/4 inch thick
- 2 cloves garlic cut in half
- 2 tbsp extra-virgin olive oil
- Kosher salt
- ¼ cup extra-virgin olive oil
- 4 cloves garlic coarsely chopped
- 5 oz baby spinach fresh
- Kosher salt and black pepper
- 1 15.5 oz CAN cannellini beans drained
- 2 tsp fresh thyme chopped
- 7 sun-dried tomatoes in oil, thinly sliced
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 bread 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.
- 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.