Double Cranberry Crostini
- 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.
- 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
V. Alan Burton 294 Days Ago
I won a cooking contest at work with this recipe for Best Appetizer.
Anonymous 1346 Days Ago
Served this at book club and it was a huge hit! Delicious.