Merry Christmas! Happy Holidays! Let the bells chime with joy for the season!
We love holidays. Can you tell? We have shared stories of our family traditions and favorite recipes for cookies and breakfasts! Food is always center stage at our houses and nothing makes us happier than to share those recipes with family, friends, and you! Now, how about an easy, scrumptious appetizer that is perfect for all of your holiday gatherings?
This is one of my favorite, “go-to” appetizers. I love recipes that are instant classics—and this is one of them. While inviting and familiar, it is just enough different that everyone who tastes it asks for the recipe. Best of all, you can have all of the ingredients on hand, ready to make at moment’s notice—or make it ahead several hours and serve it later in the day. It is ideal for a Christmas gathering, that New Year’s Eve party or anytime you crave a rich, wonderful, cheesy appetizer.
The recipe comes from our latest cookbook, Triple Slow Cooker Entertaining. I have seen multiple slow cookers at so many stores this holiday season, and this book is ideal for them. However, if you don’t have one, don’t let that stop you. You can prepare this (or any of the recipes from the book) in any slow cooker you have and of course, it will keep the artichoke and goat cheese warm during the party.
Enjoy your family and friends! Fill the house with laughter and easy, tasty food! Cherish your family traditions—or add some new traditions. Happy Holidays!
Artichoke Goat Cheese Crostini
1/4 cup unsalted butter
1 pound button and/or wild mushrooms, sliced
4 cloves garlic, minced
1 can (14 ounces) artichoke hearts, drained and coarsely chopped
1 teaspoon dried thyme leaves
Salt and freshly ground pepper, to taste
1/2 cup dry white wine
6 ounces goat cheese, cut into pieces
3 ounces cream cheese, cut into 1/2-inch cubes
3/4 cup shredded Parmesan cheese
Toasted baguette slices
In a large skillet over medium-high heat, heat oil. Stir in mushrooms and garlic and cook, stirring occasionally, until mushrooms are tender and the liquid has evaporated, about 7 to 10 minutes.
Spray the slow cooker stoneware with nonstick spray. Transfer mushrooms to the stoneware. Stir in chopped artichoke hearts, thyme, salt, pepper, and wine. Cover and cook on High for 1 hour.
Stir in goat cheese, cream cheese and Parmesan cheese. Cover and cook on Low for 30 minutes or until cheese is melted.
Turn to Warm for serving. Fill a basket with toasted baguette slices. To serve, spoon about 2 tablespoons on each slice of toasted baguette.
Makes 20 to 25 servings
Credit: Triple Slow Cooker Entertaining, by Kathy Moore and Roxanne Wyss (Robert Rose, 2012)