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.
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.
- 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
Step-by-step
- 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.
The Chemistry of Vinegar Reduction
Raw red wine vinegar possesses an aggressive, volatile acetic acidity that will dominate a condiment unless neutralized through controlled heat. Simmering the half cup of vinegar with shallots for precisely five minutes drives off those harsh, unesterified volatile acids while concentrating the remaining liquid down to one-third cup, creating a balanced acidic platform for the sugar, pepper, and fruit. When processing the cranberries and tangerine in a food processor, pulse them just until coarsely chopped rather than pureed to maintain cellular integrity and a desirable relish-like texture.Bread Structure and Broiling Mechanics
Thin French bread slices require careful oversight under the broiler element to achieve the structural rigidity necessary to support heavy toppings without burning. Positioning the ungreased baking sheets three to four inches from the heat source allows the infrared radiation to toast each quarter-inch slice in one to two minutes per side until lightly golden brown. Applying a light coating of cooking spray to both sides facilitates rapid browning by accelerating heat transfer across the crumb surface, while ensuring the bread remains sturdy enough to hold the spreadable cheese.Protein Adaptability
Shaved deli smoked turkey forms the primary protein layer, but the structural format of the meat matters more than the specific animal protein used. Shaved chicken can be substituted at a one-to-one weight ratio because its delicate, thin-sliced geometry mimics turkey and distributes evenly over the cream cheese without overwhelming the bite. The high sodium content of commercially shaved deli meats means the accompanying relish must retain its sharp vinegar and pepper profile to cut through the saltiness of the protein.
