Double Cranberry Crostini
recipe Cranberry-Ginger Chutney (see recipe below)
cup dried cranberries
3 ounce package cream cheese, softened
tablespoons chopped pecans, toasted
teaspoon finely chopped, peeled fresh ginger
teaspoon lime juice
16 ounce loaf baguette-style French bread
ounces thinly sliced smoked turkey or ham
- Prepare Cranberry-Ginger Chutney; let cool. Preheat oven to 375 degree F. Place dried cranberries in a small bowl with enough boiling water to cover; cover and let stand 15 minutes. Drain well. In a medium mixing bowl beat cream cheese until smooth. Beat in drained cranberries, pecans, ginger, and lime juice; set aside.
- Slice baguette diagonally into 1/2-inch slices. Place on a large baking sheet (use two sheets if necessary to fit all the slices in one layer). Bake for 6 to 8 minutes or until edges just start to brown. Cool slightly. Cut smoked turkey into about 30 pieces to fit on bread slices. Spread bread with cranberry-cheese mixture. Top each with a piece of turkey. Dollop with Cranberry-Ginger Chutney.
cup packed brown sugar
cup dried apricot halves, chopped
cup golden raisins
tablespoons minced fresh ginger
tablespoons cranberry juice
teaspoon ground cardamom
teaspoon cayenne pepper
- In a medium saucepan combine cranberries, brown sugar, dried apricots, raisins, ginger, cranberry juice, cardamom, and cayenne pepper. Cook and stir over medium heat until sugar is dissolved. Cook, uncovered, for 3 to 4 minutes or until cranberries pop, stirring occasionally. Transfer to a medium bowl; let stand about 1 hour or until completely cool. Store, covered, in the refrigerator for up to 1 week.
Nutrition Facts(Double Cranberry Crostini)
- Per serving:
- 107 kcal cal.,
- 3 g fat
- (1 g sat. fat,
- 1 g monounsatured fat),
- 8 mg chol.,
- 150 mg sodium,
- 18 g carb.,
- 1 g fiber,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet