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Nutrition Facts
Nutrition facts per serving:
- Calories 102
- Protein(gm)3
- Carbohydrate(gm)18
- Fat, total(gm)2
- Cholesterol(mg)6
- Saturated fat(gm)1
- Dietary Fiber, total(gm)1
- Sodium(mg)158
Double Cranberry Crostini
Cool: 1 hr
Bake: 6 mins to 8 mins 375°F
Stand: 15 mins
Ingredients
- Cranberry-Ginger Chutney (below)
- 1/3 cup dried cranberries
- 6 ounces reduced-fat cream cheese (Neufchatel), softened
- 2 tablespoons chopped pecans, toasted
- 1 teaspoon finely chopped, peeled fresh ginger
- 1 teaspoon lime juice
- 1 ounce baguette-style French bread
- 4 ounces thinly sliced smoked turkey or ham
- Fresh herbs (optional)
Directions
Prepare Cranberry-Ginger Chutney; transfer to a medium bowl and let stand about 1 hour or until completely cool. Preheat oven to 375 degrees F. Place dried cranberries in a small bowl; add enough boiling water to cover. Cover and let stand for 15 minutes. Drain well.
In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in drained cranberries, pecans, ginger, and lime juice; set aside.
Slice baguette diagonally into 1/2-inch-thick slices. Place on a very large baking sheet. Bake for 6 to 8 minutes or just until edges start to brown. Cool slightly. Cut smoked turkey into about 30 pieces to fit on bread slices. Spread bread with cranberry-cheese mixture. Top with turkey. Dollop with Cranberry-Ginger Chutney. If desired, garnish with fresh herbs.
Nutrition Facts
Cranberry-Ginger Chutney
Yield:30 appetizers
Ingredients
- 1 1/2 cups fresh or frozen cranberries
- 3/4 cup packed brown sugar
- 1/3 cup dried apricot halves, chopped
- 1/3 cup golden raisins
- 2 tablespoons minced fresh ginger
- 2 tablespoons cranberry juice
- 3/4 teaspoon ground cardamom
- 1/4 teaspoon cayenne pepper
Directions
In a medium saucepan combine cranberries, brown sugar, dried apricots, raisins, ginger, cranberry juice, cardamom, and cayenne pepper. Cook and stir over medium heat until sugar is dissolved. Cook, uncovered, for 3 to 4 minutes or until cranberries pop, stirring occasionally. Transfer to a medium bowl; let stand about 1 hour or until completely cool. Store, covered, in the refrigerator for up to 1 week.
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