crostinis perfect for your NYE party

New Year’s Eve sure has a way of sneaking up on you, doesn’t it? You spend weeks prepping for Christmas, and then once Christmas has come and gone, you blink and it’s the 31st! I can’t guarantee I’ll make it to midnight this year (I’m sure my fellow new mothers can relate), but I’ll still be celebrating in any case. So, in the spirit of keeping things simple, today I am sharing three delicious crostini recipes that my team and I taste-tested recently.

I always recommend finger foods for the type of parties where people are mingling and often holding a drink at the same time, and these are one of my go-to little bites to have on hand for when the ball drops. Whether you’re throwing a big New Year’s Eve bash or just hosting a few friends at your home, crostini (which means “little toasts” in Italian) are a delicious and easy appetizer to serve up. Just start with a sliced baguette, grill or toast your bread, and then pile it high with whatever toppings you prefer.

Check out the three recipes below and be sure to let me know if you have any favorite crostini recipes of your own. Now if anyone needs me, I’ll be over here trying to make Noon Year’s Eve a thing…

Sautéed Spinach & Artichoke Crostini

spinach and artichoke crostini

Ingredients:

  • 1 French baguette, sliced into ¼-inch pieces
  • 1 cup canned artichoke hearts
  • 1 clove garlic
  • handful of fresh basil
  • olive oil
  • 1 can chickpeas
  • juice of one lemon
  • 2 cups spinach
  • salt and pepper

Instructions:

1. Toast your bread slices in the oven with a little butter at 400 degrees, turning until toasted.

2. In a food processor, pulse the garlic and chickpeas and about half of the basil in a food processor until finely minced and crumbly. If mixture feels dry, add another drizzle of olive oil and pulse again.

3. Cut the remaining basil into strips and chop the artichokes. Toss the chickpea mixture with the lemon, basil, olive oil, salt and pepper, and artichoke hearts.

4. Sauté your spinach in a medium hot saucepan with a drizzle of olive oil. Place atop the toasted bread, then top your spinach with the artichoke chickpea mixture. Enjoy!

spinach and artichoke crostini

White Bean Puree & Garlic Crostini

bean puree and garlic crostini recipe

Ingredients:

  • 1 French baguette, sliced into ¼-inch pieces
  • butter
  • 2 cups Cannelini or Northern Beans
  • 2 tbsp. olive oil
  • 4 tbsp. water
  • 1 tbsp. fresh thyme (plus extra for garnish)
  • 6 cloves garlic
  • salt and fresh pepper

Instructions: 

1. Toast your bread slices in the oven with a little butter at 400 degrees, turning until toasted. Once toasted, lightly rub one side with one of your garlic gloves, cut in half.

2. Purée your cannellini, olive oil, thyme, 1 garlic clove, salt, pepper, and water in a small blender or food processor. If mixture is too dry, add a little more water.

3. On the side, heat up a drizzle of olive oil in a small saucepan. Cut your remaining garlic cloves in half, and roast in saucepan until lightly browned.

4. Top each piece with one spoonful of white bean puree and garnish with roasted garlic and fresh thyme.

bean puree and garlic crostini for NYE

Turkey Sausage, Tomato & Basil Crostini

turkey sausage, tomato and basil crostini

Ingredients: 

  • 1 French baguette, sliced into ¼-inch pieces
  • 1 pound spicy Italian turkey sausage
  • 1 cup heirloom cherry tomatoes, halved
  • 1 cup shredded parmesan cheese
  • basil for garnish

Instructions:

1. Toast your bread slices in the oven with a little butter at 400 degrees, turning until toasted.

2. Remove Italian turkey sausage from casing and cook in a pan on medium heat until fully cooked. Remove and place in a bowl.

3. Use the same saucepan to sauté your halved cherry tomatoes until softened. Remove from heat. Cut basil into ribbons and toss with tomatoes as they cool.

4. Assemble your crostini by placing tomatoes and sausage onto each piece of toasted bread. Top with shredded parmesan cheese and place into oven at 300 degrees for about 5 minutes to melt.

Do you have a favorite crostini recipe of your own?

Let me know below.

XO Lauren

Photos: Jessi Burrone for LaurenConrad.com
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