Recipes

Ingredients

• 1 Baguette, cut diagonally into 24 slices
• 2 tbsp Olive Oil
• To Taste Salt & Pepper
• 1 Cup Frozen Cranberries
• 1 Granny Smith Apply, peeled, cored & diced
• 1 Small Shallot, diced
• 1/4 Cup Apple Cider Vinegar
• 1/4 Cup Brown Sugar
• 1 tsp Mustard Seeds
• 1/2 tsp Ground Cinnamon
• 1 Round Brie, cut into 24 pieces
• 1 Package (400g or 300g) Lilydale® Carved Turkey Breast
• 1/4 Cup Honey
• Garnish Fresh Thyme Sprigs

Directions

1. For the crostinis, Preheat the oven to 350° F. Line a baking sheet with parchment paper.
2. Place the baguette slices on the prepared baking sheet. Drizzle with olive oil, and season with salt and pepper. Bake until lightly golden, 10 to 12 minutes.
3. To start the cranberry chutney, place all ingredients in a medium-size pot over medium-high heat. When it comes to a boil, reduce heat to maintain a simmer. Cook, stirring often particularly near the end, until thick and jammy, about 40 to 50 minutes. Cool completely.
4. To serve, preheat the oven to broil. Arrange crostinis on a broiler safe metal baking sheet. Top each with a piece of brie and divide Lilydale® Carved Turkey Breast evenly on each. Broil, watching closely, until heated and the brie starts to melt, about 1 to 3 minutes.
5. Remove from the oven, and carefully transfer crostini to a serving platter. Top each with about 1/2 tbsp cranberry chutney.
6. Drizzle with honey and garnish with fresh thyme. Serve immediately.