Boy, we’re sure getting down to the wire here. Christmas is just five days away. How did that happen?
I need to get myself packed and ready for temperatures about, you know, 50 degrees colder than I’m used to. Oh, and I have yet to wrap a single gift. So, there’s that.
No time to waste! Who needs an easy appetizer idea?
These crostini are so simple and delicious. You could be eating them inside of 15 minutes. Plus, I made them Christmas-colored for you! Go make them for your friends. Or, better yet, go make them, pour yourself a glass of wine, put your feet up, forget about your to-do list, and enjoy your beautiful holiday decorations.
You’ll be happy you did.
- Baguette, sliced ½” thick
- 2 T. olive oil
- 4 oz. goat cheese, at room temperature
- ⅓ cup ricotta cheese
- 3 T. chopped sun-dried tomatoes, packed in oil
- 1 T. sun-dried tomato oil
- 2 T. chopped capers
- ¼ tsp. kosher salt, plus more for seasoning
- ¼ tsp. freshly-ground black pepper, plus more for seasoning
- 1 T. chopped fresh basil
- Preheat oven to 400 degrees F.
- Place baguette slices on a baking sheet and brush the tops evenly with the olive oil. Sprinkle with salt and pepper. Bake for 5-6 minutes, until lightly golden brown.
- In a medium bowl, mix the goat cheese and ricotta with a hand mixer until light and fluffy. Stir in the sun-dried tomatoes, 1 T. of the oil from the jar of sun-dried tomatoes, capers, salt, pepper, and chopped basil.
- Spread toasted baguette slices with the cheese mixture, and garnish with additional basil, if desired.
Adapted from Giada De Laurentiis.