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 and pomegranate. They’re finished with a little drizzle of balsamic reduction for one 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 going 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 them 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:
- Bake the prosciutto. 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
Use 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.
Tips and Variations
- This recipe yields 12 crostini, but you could easily double for a crowd.
- 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.
- Balsamic reduction can be found in your grocery store where you would find regular vinegar. It’s easy to make balsamic reduction at home, though. It’s just a quality balsamic vinegar that has been cooked so it reduces and thickens.
- 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.
- Not into balsamic reduction? Try a drizzle of honey.
More Delicious Holiday Appetizers
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!
- 2 slices prosciutto
- 12 pieces bread, like sourdough or your favourite variety, each piece about 3-inch x 2-inch in size and about ½-inch thick
- 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 and 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 for 5 to 6 minutes or until prosciutto is crispy.
- Carefully remove prosciutto. Once cool enough to handle, break into small pieces (to fit onto bread) and set aside. Discard parchment paper.
- Place bread onto baking sheet and brush with olive oil. Bake for 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 and enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!