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Simple Christmas Table Decor Tips and an Artichoke & Kale Bruschetta Topper Recipe

Well, we rolled right out of Thanksgiving and found ourselves smack in the middle of Christmas, didn’t we?  How does it get here so fast every year?  I kid you not, every year in August I think, “This is the time I should be planning for Christmas.”  I’m right.  I should.  Do I?  Never.  LOL!  That’s why I have some simple Christmas table decor tips to share.  They’re the tips that keep me from freaking out when I’m covered with things I should have planned earlier, so I can still enjoy the season and entertain.

First, make pretty but simple snacks.  This Artichoke & Kale Bruschetta Topper is perfect.  You can even make it the night before!

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Nutrition

Calories

629 cal

Fat

14 g

Carbs

94 g

Protein

23 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Artichoke & Kale Bruschetta Topper

A delicious artichoke & kale bruschetta perfect for topping a Triscuit!

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Ingredients

  • 1 Tbsp olive oil
  • 1 can (14 oz.) artichoke hearts, drained, chopped
  • 1-1/2 cups tightly packed kale, stemmed, coarsely chopped
  • 1/4 cup thinly sliced roasted red peppers
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 40 TRISCUIT Fire Roasted Tomato & Olive Oil Crackers
  • 2 Tbsp shaved Parmesan cheese

Instructions

  1. Heat oil in large skillet on medium-high heat. Add next 4 ingredients; stir. Cook 3 to 5 min. or until kale is wilted, stirring frequently. Remove from heat.
  2. Add wine to artichoke mixture; mix well. Cook 2 to 3 min. or until wine is cooked off, stirring frequently.
  3. Spoon artichoke mixture onto crackers; top with cheese.
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https://joyslife.com/artichoke-kale-bruschetta-topper/

Yay!  This delicious recipe can be prepared ahead of time.  Let it cool after preparing and then refrigerate up to 24 hours.  When you’re ready, microwave it for 1 minute or until heated through.  Spoon onto crackers and top with cheese as directed.

Note: You can substitute chicken broth for wine.

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I said it before and I’ll say it again…use what you have!  I recently made a card holder Christmas tree out of a tomato cage and had this garland left over.  Cutting a few pieces of the garland, with my trusty wire cutters, allowed me to add a touch of green to the napkin rings.  That simple touch helped tie the look into the Christmas tree plates that I put in my china cabinet.

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I’m reusing the plates and (freshly laundered) napkins that I used on Thanksgiving.  You can check out that tablescape right here.

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Here’s an example of what not to do…and what to do.  Do not put a giant obstacle in the middle of your table that blocks guests from talking to each other, unless you have those guests who might benefit from some blocking.  LOL!  If you’re like me and you want a centerpiece but don’t really have an idea of what you want, simply transfer something temporary to the table and remove it when the meal begins.  That’s how this poinsettia journeyed from the kitchen window and came to live smack in the middle of the table…temporarily.

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My other tip is to always buy things you love, not just what’s popular.  I bought those glasses at least 10 years ago and the platter and other serving dishes at another time.  I find that when I stick with what I truly like, it ends up going together.  Hey, even the artichoke & kale bruschetta topper matches!  That’s a festive and pretty appetizer, isn’t it?

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Here’s a close up of the glasses.  See how it goes with the base of that serving bowl?  Yep.  Stick with what you love!  It will work!

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The only new things that I bought for my Christmas table this year are the tablecloth, runner and napkin rings.  I’ll be honest, I think it needs some more decor.  I pulled out some candles and added those but I need something more to dress them up.  I think more greenery would go a long way, don’t you?  I really like adding touches from nature, so I’m going to work on that next.

I’d love to hear how you decorate your holiday table!  What your favorite part of decorating for a holiday meal?

This is a sponsored post written by me on behalf of NABISCO Cookies and Crackers. All opinions are 100% mine.

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