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Holiday Cocktail + Crostini

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In the recent years, i’ve mostly stuck to what i’m good at when it comes to entertaining; cheeseboards and a good wine. But now that we’ve slowed down a bit and have more time to focus on creating, cooking and experimenting, it has me more inspired to try new ingredients and spend a little more time in the kitchen. With that said, I still don’t have a TON of patience, so keeping it simple is key. And when we are allowed to gather again, I know I will appreciate having these under my belt as go-to recipes that don’t take all day.

The recipes we are sharing today are great because you can prep beforehand, AND they use fresh, seasonal ingredients. Good now, and good later (as in one day when you may need to save some time while hosting;)

persimmon + pomegranate crostini

what you need:

  • French Baguette

  • Olive Oil

  • Burrata Cheese

  • Persimmons

  • Pomegranate Seeds

  • Balsamic Vinaigrette

  • Basil

how to make it:

  1. Preheat oven to 375º.

  2. Slice your French baguette [roughly 1/4 inch thick] and brush olive oil on each side.

  3. Place slices on a baking sheet lined with aluminum foil and bake for 5-7 minutes on each side.

  4. Top the toasted bread with burrata, persimmon slices, and pomegranate seeds.

  5. Finish with a drizzle of balsamic vinaigrette and ripped basil.

persimmon rosé punch

what you need:

  • Sugar

  • Water

  • Fresh Ginger

  • 2 Bottles of Rosé

  • 200ml Bottle of St. Germain

  • Persimmon

  • Cranberry

how to make it:

  1. Start by making your ginger simple syrup. In a medium saucepan, combine 1 cup water and 1 cupsugar and place over medium-low heat. Stir until the sugar has dissolved.

  2. Peel and cut about 2 inches of ginger into rounds and add to your simple syrup. Bring to a simmer. Immediately turn off the heat, cover and allow to steep for about 10 to 15 minutes.

  3. Remove the rounds of ginger and pour the simple syrup into a punch bowl or large pitcher.

  4. Add the entire 200ml bottle of St. Germain to the simple syrup and stir. (adjust based on how sweet you’d like to go)

  5. Add 2 bottles of rosé to pitcher or punch bowl.

  6. Garnish with cranberries + persimmon slices.

  • We used regular rosé for this recipe, but felt like it could have used a little…”kick”! We suggest trying with sparkling rosé to give this cocktail a bit more interest + flavor!

What are your go-to hosting recipes this holiday season?

Let us know in the comments!

Images by Kimi Domino.

See this gallery in the original post