Cranberry Turkey Crostini
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. —Bridgetta Ealy, Pontiac, Michigan
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 30
tglo
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1/4 teaspoon pepper
- 1/2 cup red wine vinegar
- cooking spray
- 1/2 cup sugar
- 12 oz fresh or frozen cranberries
- 1 medium tangerine peeled and seeded
- 1/4 cup shallots chopped
- 1/4 cup jalapeno peppers chopped & seeded
- 30 slices french bread 1/4 inch thick
- 8 oz reduced-fat cream cheese
- 1/2 pound shaved deli smoked turkey
- Carbohydrate 19.0798778631481 g
- Cholesterol 8.2403313264 mg
- Fat 1.93231026545398 g
- Fiber 1.29990080699071 g
- Protein 5.01644088035841 g
- Saturated Fat 0.840203527377805 g
- Serving Size 1 1 (65g)
- Sodium 1239.06406136613 mg
- Sugar 17.7799770561573 g
- Trans Fat 0.328066214559466 g
- Calories 113 calories
Place cranberries and tangerine in a food processor; cover and process until coarsely chopped. Set aside. 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. 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.
