Looking for an easy Christmas appetizer that your guests will love? These two-bite Christmas crostini take minutes to assemble and are a great addition to your holiday menu! There’s creamy Brie, crispy prosciutto and sweet clementine & pomegranate. They’re finished with a little drizzle of balsamic reduction for one belly satisfying crostini recipe.
I love crostini. So much. Why? Because they are so darn easy to make, the combo possibilities are endless and they taste so yummy!
For me, the holidays are all about enjoying good food with family & friends. And nobody wants to be in the kitchen for hours on end; I know I don’t!
That’s where this easy Christmas appetizer comes into play. These simple crostini have the whole sweet and salty/savoury combo goin’ on, come together in minutes and disappear just as fast.
I wanted to use flavours and colours of the season and the iconic clementine fits the bill. I always associate those with Christmas because that’s when we usually see ’em around here.
And working with a red and green theme for the holidays, pomegranate and peppery arugula is a great addition to the party making these crostini one festive bite.
How to Make This Easy Christmas Appetizer
Full details are in the recipe card below, but here are the basics:
- Firstly, get your prosciutto goin’. I like to crisp the prosciutto here because it make for easier eating (plus, who doesn’t love crispy prosciutto?).
- Then, brush your crostini bread with a little olive oil and bake until golden brown and crispy.
- Place some Brie on your crostini slices and warm just a little.
- Top with pomegranate, clementine, prosciutto, arugula and balsamic drizzle.
Best Bread to Use
Opt for something you enjoy most of all!
Don’t go for a simple white bread, though. You want something like a baguette or artisanal bread, something that isn’t too dense, but isn’t too fluffy either.
Slice your bread into about ½-inch slices. You don’t want them too thin that the crostini fall apart when you are enjoying and you don’t want too thick that they’re heavy.
And make sure the slices are cut into roughly ‘two-bite’ sizes.
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More Tips & Variations
Like mentioned above, use your favourite bread. At my local bakery, the apricot walnut bread was fresh that day so that’s what I used.
I cut the clementine slices in half. Why? So they aren’t clunky on the crostini, but also because they are ‘shinier’ and the presentation looks better.
Don’t like Brie? Goat cheese would work lovely here too. If using goat cheese there’s no need to melt the cheese like you would with Brie.
This recipe yields 12 crostini, but you could easily double for a crowd.
Balsamic reduction can be found in your grocery store where you would find regular vinegar. It’s easy to make yourself, though. It’s just a quality balsamic vinegar that has been cooked so it reduces and thickens. This is a great guide to make balsamic reduction if you want to make some yourself.
Not into balsamic reduction? Try a drizzle of honey.
More Delicious Holiday Appetizers
- Baked Camembert with Berries, Thyme & Wine
- Marinated Feta
- Smoked Salmon Appetizer
- or you may like this round up of recipes for New Year’s Eve
Hope you love this easy Christmas appetizer as much as we do!
If you make this easy crostini recipe, be sure to leave a comment below. Love to know how you enjoyed!
Christmas Crostini (easy Christmas appetizer)
- 2 slices prosciutto
- 12 pieces bread (each piece about 3-inch x 2-inch in size and about ½-inch thick (use your fave hearty bread))
- 1 tablespoon olive oil
- 3.5 ounces Brie cheese , cut into slices to fit the bread (about 100 grams)
- 1 to 2 tablespoons pomegranate arils
- 3 clementine , peeled, segments removed & sliced in half
- ¼ cup baby arugula
- 2 to 3 tablespoons balsamic reduction
- Preheat oven to 375 degrees Fahrenheit.
- Line a baking sheet with parchment paper and place prosciutto on there. Bake 5 to 6 minutes or until prosciutto is crispy.
- Carefully remove prosciutto, break into small pieces (to fit onto bread) and set aside. Discard parchment.
- Place bread onto baking sheet and brush with olive oil. Bake 8 to 10 minutes or until bread reaches your desired doneness. You want it golden brown with a little crunch, but still slightly tender in the middle.
- Once bread is done, carefully remove from the oven and top each with a slice of Brie. Bake for a few minutes, or until cheese is starting to melt a little. Carefully remove from oven.
- Top Brie with pomegranate arils. Next, top with clementine slices, prosciutto and a leaf of arugula. Drizzle with balsamic reduction. Serve immediately. Enjoy!
- Use your favourite bread. Something like a baguette works great or an artisanal bread that’s not too dense, nor too fluffy. Just make sure the slices are cut into roughly ‘two-bite’ sizes that are about ½-inch thick.
- These crostini are best made and enjoyed right away.
- This recipe yields 12 crostini, but you could easily double for a crowd.
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.