Recipes

Ingredients

• 1 Baguette, cut diagonally into 24 slices
• Olive Oil
• to taste
• Frozen Cranberries
• Granny Smith Apply, peeled, cored & diced
• Small Shallot, diced
• Apple Cider Vinegar
• Brown Sugar
• Mustard Seeds
• Ground Cinnamon
• Brie, cut into 24 pieces
• Lilydale® Carved Turkey Breast
• Honey
• 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.