Cranberry Turkey Crostini |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 30 |
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I wasn't quite sure what to expect when I made these Cranberry Turkey Crostini, but they're fantastic. The jalapenos balance out the other ingredients perfectly. If you don't have shaved turkey, shaved chicken works just as well. Ingredients:
1 package (12 ounces) fresh or frozen cranberries |
1 medium tangerine, peeled and seeded |
1/2 cup red wine vinegar |
1/4 cup chopped shallots |
1/2 cup sugar |
1/4 cup chopped seeded jalapeno peppers |
1/4 teaspoon pepper |
30 slices french bread (1/4 inch thick) |
cooking spray |
1 package (8 ounces) reduced-fat cream cheese |
1/2 pound shaved deli smoked turkey |
Directions:
1. Place cranberries and tangerine in a food processor; cover and process until coarsely chopped. Set aside.
2. In a small saucepan, bring vinegar and shallots to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture is reduced to 1/3 cup, stirring occasionally. Stir in the sugar, jalapenos, pepper and reserved cranberry mixture. Cook for 5 minutes over medium heat, stirring frequently. Transfer to a small bowl; refrigerate until chilled.
3. Place bread on ungreased baking sheets; lightly spray bread on both sides with cooking spray. Broil 3-4 in. from the heat for 1-2 minutes on each side or until lightly browned. Spread each slice with 1-1/2 teaspoons cream cheese; top with turkey and 1 tablespoon cranberry mixture. Yield: 2-1/2 dozen.
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