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Healthy Holiday Entertaining: Crostini, Dip and Asparagus-Gruyere Tarts

November 25, 2011

Lounging around the day after a big holiday is wonderful, but we guarantee this post from Jennifer of Savor the Thyme will leave you inspired to get decorating and even cook more deliciously healthy food!

These recipes call for:

The time to start decorating the house and hosting all the holiday gatherings is here! With limited time and budget, we all need to be creative and get tasty nibbles on the table quickly. Plus, we want the house to look pretty while we chat with our guests. Today, I share some of our family’s favorite ways to spruce up the house and fill everyone’s bellies.


Mushroom & Alouette Crostini (Yield = 2 dozen)


  • 1 loaf of French bread, sliced into ~1/2 inch pieces
  • 3 tablespoons olive oil
  • 8 ounces fresh mushrooms of your choice, chopped
  • A few tablespoons light garlic and herb spreadable cheese
  • Fresh herbs, chopped, optional
  • Salt and ground pepper, optional


Preheat oven to 350 degrees. Slice the bread into 1/2 inch pieces. Brush the bread lightly with 1 tablespoon olive oil and place on a baking sheet. Toast the bread for 6-8 minutes.

Meanwhile, heat the remaining 2 tablespoons olive oil over medium heat. Add the mushrooms, season with a few pinches of salt and pepper, and sauté for approximately 6-8 minutes, stirring often.

Remove the bread from the oven and allow to cool slightly. Spread a 1/2 teaspoon of cheese spread onto the bread, add some of the mushrooms and top with the chopped herbs.

The Best Dip Ever



Cut cream cheese into small cubes and scatter about dish (spray knife with cooking spray to aid in removal of cream cheese). Cut avocado into cubes and scatter about dish. Pour salsa on top of the cream cheese and avocado. Scatter a healthy helping of chopped cilantro on top.

Serve with edgeon baked flatbread crisps. Yum!

Asparagus-Gruyere Tart with Flatout Wraps

Adapted from Martha Stewart



Preheat oven to 400 degrees. Place one wrap on a baking sheet. Scatter a bit of the cheese on one wrap and then place the remaining wrap on top. Snap the bottom of the asparagus spears and then arrange in a single layer over Gruyere, alternating ends and tips. Brush lightly with oil, and season with salt and pepper. Bake until spears are tender, 15 to 20 minutes.

Keep an eye on this so that the edges do not get too dark.



We’d love to hear your fresh perspective!

  • What are your favorite activities or traditions on the day after a big holiday?

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