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Double Cranberry Crostini

Turkey and cranberries make this appetizer perfect for holiday entertaining.

4.0 by 5 people
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  • Yields: about 30 appetizers
  • Prep: 45 mins
  • Stand: 15 mins
  • Bake: 6 mins 375°F

Double Cranberry Crostini

Ingredients

Directions

  1. 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.
  2. 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.

Cranberry-Ginger Chutney

Ingredients

Directions

  1. 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

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