Five Bottles You Can’t Entertain Without
A good bottle and perfectly topped crostini are all about keeping pleasure and anticipation at a delicious simmer.
There is something wonderful about Christmas entertaining. The bottles are lined up, the kitchen is filled with delicious smells, excitement is in the air, and somewhere in the background, the first guests are arriving. After a year of working, planning and rushing from one thing to the next, this is the moment when we can finally give ourselves over to the pleasure of it all. Good wine, wonderful food, familiar faces and the freedom to enjoy every minute.
And while the Christmas table may get most of the attention, there is a particular magic to everything that happens before anyone sits down. Those first glasses poured, conversations gathering momentum, laughter spilling from one room into another. Nobody is quite ready for dinner, but everyone is ready for something delicious.
This is where the humble crostini becomes something rather special. A crisp little piece of toasted bread, topped with a carefully chosen combination of flavours and textures, becomes even more delicious when paired with the right wine. The perfect little mouthful to keep conversation flowing and glasses firmly in hand. Moreish enough to make you reach for another, without taking you away from the party.
Of course, the real pleasure comes when the wine is just as thoughtfully chosen. A great pairing is not simply about finding something that tastes good alongside food. It is about the way each brings something new to the other, making every sip and every mouthful a little more exciting.
So, we have chosen five beautiful bottles for Christmas entertaining, each accompanied by its own deliciously festive crostini. From the first celebratory bubbles to a final, lingering glass of something sweet, these are five little moments of pleasure worth sharing.
First, the bubbles: Tissot-Maire Blanc de Noirs Crémant du Jura Brut NV
£17.25 / 75cl
Hot Honey, Whipped Ricotta, Pancetta & Fried Sage Crostini
There are few better ways to welcome guests than with a glass of sparkling wine, especially when there is something delicious to accompany it. This is a wonderfully indulgent little mouthful: soft whipped ricotta, crisp, salty pancetta, fragrant fried sage and a warm drizzle of hot honey.
The Crémant du Jura brings lively bubbles, bright acidity and a lovely depth of flavour that cuts through the richness of the pancetta and ricotta. Its subtle brioche character sits beautifully alongside the savoury sage, while the honey adds just enough sweetness and heat to make the whole thing rather irresistible.
Ingredients — Makes 8 crostini
– 8 prepared crostini bases
– 120g whole-milk ricotta
– 1 tbsp double cream
– 80g pancetta cubes, or diced thick-cut smoked bacon
– 12 fresh sage leaves
– 2 tbsp hot honey, or honey mixed with ¼ tsp chilli flakes
– Pinch of fine salt
Method
1.In a small bowl, whisk the ricotta with the double cream and a pinch of salt until smooth, light and beautifully spreadable
2.Place the pancetta in a dry frying pan over a medium heat and cook for 4–5 minutes until golden and crisp. Remove with a slotted spoon and drain on kitchen paper.
3.Using the remaining pancetta fat, fry the sage leaves for approximately 30 seconds until crisp, then transfer to kitchen paper.
4.Spread a generous spoonful of whipped ricotta onto each crostini. Scatter over the pancetta, add a crisp sage leaf and finish with a warm drizzle of hot honey just before serving.
Hosting tip: The ricotta can be whipped and the sage fried up to 24 hours in advance. Warm the honey slightly before serving for that lovely, effortless drizzle.
Something beautifully fresh: Chablis Vaillons 1er Cru, Domaine Vincent Dampt 2024
£35.50 / 75cl
Hot-Smoked Salmon, Brown-Butter Aioli & Pickled Fennel Crostini
There is something about Chablis that makes it such a pleasure to pour at Christmas. Elegant, fresh and wonderfully precise, it brings a welcome brightness to all those deliciously rich festive flavours.
Here, we pair it with hot-smoked salmon, a silky brown-butter aioli and delicate ribbons of lightly pickled fennel. The salmon is rich and gently smoky, the butter brings a lovely nutty depth, and the fennel adds a clean, citrusy lift.
The Chablis brings everything together beautifully. Its vibrant acidity cuts through the richness, while its mineral freshness makes the salmon taste even more delicious. An elegant little mouthful that feels just right with a beautifully chilled glass of white wine.
Ingredients — Makes 8 crostini
– 8 prepared crostini bases
– 140g hot-smoked salmon, flaked
– 3 tbsp mayonnaise
– 1 tbsp unsalted butter
– ½ small fennel bulb, shaved very thinly
– 1 tbsp fresh lemon juice
– 1 tsp finely grated lemon zest
– Fresh dill sprigs
– Pinch of salt
Method
1.Begin with the fennel. Toss the finely shaved fennel with lemon juice and a pinch of salt, then leave for at least 10 minutes to soften and lightly pickle.
2.Melt the butter in a small saucepan over a medium heat until it begins to foam and turn golden brown, releasing a deliciously nutty aroma. This should take approximately 2–3 minutes.
3.Pour the butter into a bowl and allow it to cool slightly before whisking it into the mayonnaise with the lemon zest.
4.Spread a layer of brown-butter aioli onto each crostini. Add a generous piece of flaked hot-smoked salmon, a little drained pickled fennel and finish with a fresh sprig of dill.
Hosting tip: The aioli and pickled fennel can both be prepared the day before. Leave the salmon until the last minute to keep everything looking beautifully fresh.
A little festive indulgence: Fleurie La Madone Domaine Lathuiliere Gravallon
£17.95 / 75cl
Melted Brie, Spiced Cranberry & Pistachio Crostini
If ever there was a crostini that tasted like Christmas, this might just be it. Warm, melting Brie, rich spiced cranberries and a scattering of green pistachios. Soft, sweet, sharp and crunchy, with just the right amount of festive indulgence.
Alongside it, Fleurie is a wonderfully charming choice. Its juicy red-fruited character picks up the brightness of the cranberries, while its gentle tannins and freshness sit beautifully against the soft richness of the Brie.
There is something particularly lovely about serving a lighter red at this point in the evening. It feels relaxed, generous and wonderfully drinkable, and this pairing has all the warmth and comfort of Christmas wrapped up in one delicious bite.
Ingredients — Makes 8 crostini
– 8 prepared crostini bases
– 200g Brie, chilled and cut into thin wedges
– 4 tbsp good-quality cranberry conserve
– 1 tbsp fresh orange juice
– A pinch of ground cinnamon or cardamom
– 2 tbsp pistachios, finely chopped
Method
1. Gently warm the cranberry conserve in a small saucepan with the orange juice and a pinch of cinnamon or cardamom, stirring until glossy and fragrant.
2.Arrange the crostini on a baking tray and top each with a slice of Brie. Place under a hot grill for 1–2 minutes, just until the cheese begins to soften and melt at the edges.
3.Spoon a little warm spiced cranberry conserve over the Brie and finish with a scattering of finely chopped pistachios.
Hosting tip: The spiced cranberry conserve can be prepared ahead and gently reheated before serving. Melt the Brie at the last minute so every bite is wonderfully warm and yielding.
For the red wine lovers: Langhe Nebbiolo Pian delle Mole Giulia Negri 2023
£27.95 / 75cl
Rare Roast Beef, Truffled Horseradish Cream & Crispy Shallots Crostini
Now for something a little more savoury and altogether rather luxurious. Thin slices of rare roast beef, a silky truffled horseradish cream and delicate crispy shallots make this a deliciously grown-up addition to the Christmas party.
And what better partner than a beautiful Langhe Nebbiolo? Fragrant red fruit, earthy complexity and finely structured tannins make it a natural companion for the beef. The truffle draws out the wine’s savoury character, the horseradish adds a gentle warmth, and those crispy shallots bring a welcome sweetness and crunch. It is the sort of pairing that invites you to linger a little longer over your glass, enjoying the way the flavours unfold together.
Ingredients — Makes 8 crostini
– 8 prepared crostini bases
– 140g good-quality rare roast beef, thinly sliced
– 60g crème fraîche or sour cream
– 1–2 tsp prepared horseradish sauce
– ½ tsp white truffle oil
– 2 tbsp crispy fried shallots
– Fresh chives, finely chopped
– Freshly cracked black pepper
Method
1.In a small bowl, combine the crème fraîche, horseradish sauce, truffle oil and a little freshly cracked black pepper. Mix until smooth and creamy.
2.Fold one or two thin slices of rare roast beef onto each crostini, creating a little height and texture.
3.Add a small spoonful of truffled horseradish cream and finish with crispy fried shallots and a scattering of finely chopped chives.
Hosting tip: Keep the roast beef chilled until you are ready to assemble, as it will be easier to fold neatly. The truffled horseradish cream can be prepared in advance.
And finally, something sweet: Saint-Albert Pacherenc du Vic-Bilh
£20.95 / 75cl
Gorgonzola Dolce, Fig Jam & Thyme Crostini
Every good Christmas gathering deserves a delicious final flourish, and this is one that feels wonderfully decadent without being too much. Soft, creamy Gorgonzola Dolce, luscious fig jam and the delicate fragrance of fresh thyme. A little sweetness, a little salt and that unmistakable richness of beautiful blue cheese. The Saint-Albert Pacherenc du Vic-Bilh is a gorgeous partner. Its honeyed fruit, with notes of ripe apricot and marmalade, embraces the saltiness of the cheese, while its freshness keeps everything beautifully balanced. It is a lovely alternative to a traditional cheeseboard, particularly when everyone is still enjoying the conversation and nobody is quite ready for the evening to end. One last little mouthful, one more glass, and absolutely no reason to rush.
Ingredients — Makes 8 crostini
– 8 prepared crostini bases
– 140g Gorgonzola Dolce, at room temperature
– 60g good-quality fig jam, or roasted fresh figs
– Fresh thyme leaves
– Freshly cracked black pepper
– Honey, for an optional extra drizzle
Method
1. Remove the Gorgonzola Dolce from the fridge approximately 30 minutes before serving so that it softens and becomes easy to spread.
2.Spread a generous layer of Gorgonzola onto each crostini, then add a small spoonful of fig jam in the centre.
3.Scatter over a few fresh thyme leaves, add a little freshly cracked black pepper and, if you fancy something extra indulgent, finish with a delicate drizzle of honey. Serve immediately.
Hosting tip: Serve these towards the end of the evening as an elegant alternative to a traditional cheese course.
The secret to effortless Christmas crostini
The beauty of these little bites is that much of the preparation can be done before the first guest arrives. A little organisation means you can spend less time in the kitchen and more time enjoying the very reason you invited everyone in the first place.
The perfect garlic-rubbed crostini base
This is the foundation for all five recipes. Crisp, golden and delicately scented with garlic, it is simple to prepare and can be made in advance.
Ingredients
– 2 large French baguettes, preferably a day old, sliced into approximately 8mm rounds
– 120ml olive oil
– 1 garlic clove, peeled and halved
– Flaky sea salt
Method
1.Preheat the oven to 200°C (180°C fan).
2.Arrange the baguette slices in a single layer across two baking trays. Lightly brush both sides with olive oil and sprinkle with a little flaky sea salt.
3.Bake for 8–10 minutes, turning halfway through, until golden and crisp on the outside while retaining just a little give in the centre.
4.Remove from the oven and, while the bread is still warm, gently rub one side of each slice with the cut garlic clove.
5.Allow to cool completely before storing in an airtight container until you are ready to assemble your toppings.
The quantities make more than the 40 crostini needed for these five recipes, leaving a few extra for generous hosts and unexpected guests.
And then, the best part: arrange your beautiful bottles, bring out the crostini, pour the first glass and allow the evening to unfold.
Because Christmas entertaining should never feel like another task on the list. It should be a pleasure. A chance to open something wonderful, make something delicious and share both with the people who matter.
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