Host a Crostini Party For The Holidays!

Last week we kicked off the holiday’s with our Annual Holiday Shop Open House! It was a ton of fun! But besides all attending getting to preview our latest holiday collections, we also had a few other fun things going on… guests got to drink hot chocolate with @duchesshotchocolate, eat delicious gourmet with @kitcheneightyeight, be delighted with baked goods by @sprinkleanddash and also be inspired Sun River’s own first time ever “Crostini Bar”! It was a real treat for all! Below we’ll share some tips on hosting your own easy and delicious crostini party as well as give examples as to what we created for that night’s event.

(Please Note: Any food items below listed with a * can easily be found at Sun River Gardens in our Gourmet Foods Shop!)


Our Tips For Great Crostini:

1. Plan on 6-8 crostini per person if crostini is the only menu item; 3-4 per person if crostini is part of a menu.

2. Use 1 – 1.5 tsp spread for each crostini.

3. Don’t over-top your crostini – too much topping makes the crostini difficult and messy to eat.

4. Prepare the crostini no more than 30 – 45 min before serving, as the toasted bread may begin to get soggy after that length of time.

5. Offer a variety of flavor combinations – have fun and get creative!

6. You can buy premade crostini toasts, or you can simply make your own – start with an artisan baguette (visit your local bakery – supermarket breads tend to have too many gaping holes and aren’t good for crostini), slice no more than 1/2” thick, brush both sides with a high-quality olive oil (we have some great options at SRG) and either grill over a medium-hot grill or toast under the broiler for 1 minute per side – look for browned edges with a little spring in the center. Sprinkle with sea salt while still warm. You can rub a piece of cut garlic, lemon, or even tomato over the toasted bread, too, to add another layer of flavor. The crostini toasts are best used the same day they are made, but once completely cool, they can be stored in an airtight container for a day or two.


The Following Are Crostini We Served at Sun River Gardens’ Holiday Open House:

Apricot Butter + Salami Crostini

• *Apricot Butter, by American Spoon
• Brie, 1” long thin slices, with rind left on
• *Casalingo Salami, by Creminelli, sliced thinly
• Shaved fennel – fresh fennel bulb, sliced very thinly with knife or mandoline
• Fennel fronds, to garnish

Beet Hummus + Salmon Crostini

• Beet Hummus, recipe follows
• Balsamic reduction, recipe follows
• Smoked salmon, sliced thinly and rolled or folded into 2” pieces
• Watercress to garnish, washed and left whole if leaves are small, julienned if leaves are large

Kale Pesto + Prosciutto Crostini

• *Tuscan Kale Pesto, by Ritrovo
• Prosciutto, sliced thinly and rolled or folded into 2” pieces

Artichoke Lemon Pesto Crostini

• Artichoke Lemon Pesto Spread, recipe follows
• Parmesan, shaved into delicate curls using a vegetable peeler

Ricotta + Strawberry Crostini

• Whipped Ricotta, recipe follows
• *Holly Blossom Honey, by Bee Raw Honey
• Fresh strawberries, halved if small, or cut into slices if large
• *Applewood Smoked Cracked Peppercorns, by s.a.l.t. sisters

Feta Smoked Olive Oil Crostini

• Whipped Feta, recipe follows
• *Smoked Olive Oil, by Castillo de Canena
• Toasted Spiced Pepitas, recipe follows


Roasted Beet Hummus, makes about 3 cups
Recipe by Laura Phann

2 large beets (about 2 cups), roasted – roasting instructions here: How To Roast Beets In The Oven
1 15oz can cooked chickpeas, rinsed, drained & skins removed (squeeze each chickpea gently between thumb and index finger until chickpea pops out of skin; discard skins. This step is optional but will give your hummus a beautifully smooth texture)
Juice of half a lemon
*½ tsp Pacific Flaked Sea Salt, s.a.l.t. Sisters
¼ tsp ground black pepper
2 cloves garlic
*2 TBSP Extra Virgin Olive Oil, by Paesanol

INSTRUCTIONS: After beets have been roasted and cooled, remove the skin by rubbing with paper towels. Cut into quarters and place in food processor. Blend until all large pieces are processed into small bits.
Add chickpeas, lemon juice, salt, pepper, & garlic. Process until smooth.
With food processor running, drizzle in olive oil and blend until fully incorporated. Taste and adjust seasonings, as needed.
Store in refrigerator for up to one week.

Balsamic Reduction, makes about ½ cup

*1 cup Antica Italia Balsamic Vinegar

Add balsamic vinegar to small saucepan over medium heat. Bring to boil and then reduce to a simmer. Cook, stirring occasionally, until vinegar coats the back of a spoon and reduces to about ½ cup.
Store in refrigerator for up to 3 weeks.

Artichoke Lemon Pesto Spread, makes about 1.5 cups
Recipe adapted from Bella Cucina

*6 oz Artichoke Lemon Pesto, by Bella Cucina
¼ cup mayonnaise
½ cup parmesan cheese, grated
1 oz cream cheese, at room temperature

Add cream cheese to food processor or mixer; mix until smooth and creamy. Stir in remaining ingredients. Transfer to oven-safe dish. Bake at 350 degrees until bubbling and hot.

Whipped Ricotta with Lemon, makes about 2 cups
Recipe by Laura Phann


¼ cup cream cheese, at room temperature
2 cups whole-milk ricotta
½ tsp lemon juice

Beat cream cheese in food processor until smooth. Add ricotta and lemon juice and whip until very creamy, about 5 minutes.

Whipped Feta, makes about 1.5 cups
Recipe by Laura Phann

8 oz feta cheese, crumbled
3 oz cream cheese, at room temperature

Add crumbled feta to food processor; pulse until the size of small crumbs. Add cream cheese and whip until smooth and creamy, about 5 minutes, scraping the sides of the bowl occasionally.

Toasted Spiced Pepitas
Recipe by Laura Phann

1 cup raw pepitas
*2 tsp Extra Virgin Olive Oil, by Paesanol
*2 tsp Steakhouse Seasoning, by s.a.l.t. Sisters

Preheat oven to 350 degrees. On a sheet pan, toss pepitas with olive oil and seasoning until evenly coated. Bake about 10 minutes, stirring halfway through, until lightly browned and popping. WATCH CLOSELY as the pepitas go from just done to burned quickly. Cool completely before storing in an airtight container; will keep for up to 1 week.

Cucumber, Orange & Mint Water
Recipe by Laura Phann

1 gallon water
1 English cucumber, washed & sliced thinly
2 Oranges, washed & sliced thinly
1 Bunch Mint, washed

Take about 1/3 of the mint and tear it up and add to the water. Add in cucumber slices, orange slices, and remaining mint, left whole, and stir gently. Allow to sit for at least 30 minutes. Add in desired amount of ice when ready to serve.

Other crostini ideas: Smashed avocado •lime juice • *Pacific Ocean Flake Sea Salt, by s.a.l.t. sisters • *Spicy Roasted Chili Oil, by Chili Beak

Whipped ricotta • broiled citrus • *Orange Blossom Honey, by Bee Raw Honey

*Spinach Artichoke Bruschetta Spread, by Bella Cucina • halved cherry tomato • balsamic reduction • shaved parmesan

Whipped ricotta • *Ginger Pear Butter, by American Spoon • *Oregon Maple Honey, by Bee Raw Honey • toasted walnuts

*Lemon Curd, by American Spoon • fresh blueberries

Crab Salad • *Chimi Salsa, by Zukali
*Strawberry Balsamic Pepper Jam, by Three Little Figs • *Barely Buzzed cheese, by Beehive Cheese Company

By |2015-11-09T19:27:25-06:00November 9th, 2015|Uncategorized|0 Comments

About the Author:

Leave A Comment