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!
- 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.
Calories: 69kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1134IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg