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This holiday crostini recipe is perfect for Christmas with the colorful tomato and basil ingredients! Appetizers are always a hit at holiday parties, and it’s wise to have a vegetarian option. This is so easy, you’ll be out of the kitchen in no time!
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5 from 1 vote

Holiday Crostini

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer
Cuisine: Italian
Servings: 8 -10
Author: Jacqui McGovern


  • 1 french baguette - sliced into ¼” rounds
  • 1 pint “grape tomatoes”
  • 1 bunch baby arugula
  • ¼ pd thinly sliced capicola or prosciutto, torn into large bite-sized pieces
  • 1 log goat cheese
  • salt & pepper
  • 4 tbs olive oil
  • balsamic vinegar – just enough to drizzle


  • Heat oven to 400 degrees.
  • Lay out grape tomatoes in a single layer in glass pyrex dish.
  • Drizzle with olive oil and sprinkle salt & pepper.
  • Bake 20 minutes –the tomatoes will pop and sizzle.
  • Remove from oven and drizzle balsamic vinegar over tomatoes.
  • Once cool, “lightly smash” each tomato with a fork so they split open.
  • Toast the baguette rounds in the oven on a baking sheet until golden and crisp –about 10 – 12 minutes.
  • Remove and cool.
  • Spread goat cheese on each toast piece and top with 2 or 3 tomatoes each and 1 piece of capicola.
  • Toss the arugula in the left over “dressing” from the tomatoes and place a few leaves on top of each crostini.
  • Serve.