Christmas Crostini

christmas crostini | sunsets on the side

christmas crostini | sunsets on the side

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?

sun dried tomato and caper crostini | sunsets on the side

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.

Christmas Crostini
Makes: 16-18 pieces
  • 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
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Spread toasted baguette slices with the cheese mixture, and garnish with additional basil, if desired.

Adapted from Giada De Laurentiis.