We all have a million things on our to-do lists, right? Finally address and mail the cards that have been sitting on your desk for weeks, make gifts for the kids’ teachers, wrap something for a gift exchange, pick up the things you special ordered, knit really fast to finish that gift for Christmas. Right? Right? I somewhat enjoy the hustle and bustle but it also feels so, so good when it is over. When everything is complete and you can sit back, relax, and enjoy the fruits of your labor. These crostini are for that time, to enjoy either alone with a glass of wine or as the beginning to a fantastic holiday meal. They work equally well in both scenarios.
Making three kinds of crostini may sound less than simple, but check it out: the bread rounds are crostini-ed with a short go under the broiler (which can be done in advance), all three types start with a base layer of fresh ricotta (a 20 minute cheese making endeavor, also in advance) and each of the three toppings is very simple to make (and, wait for it… can be made well in advance.) These were part of our holiday party spread last weekend and they were perfect. Having all of the toppings in the fridge made it easy to replenish the tray whenever it started looking sparse. And as a side note, the roasted tomatoes and kale pesto also make an excellent omelet. If you have guests staying with you, this can double as both an appetizer and the beginnings of breakfast. Win!