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Nutrition Facts

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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
*Percent Daily Values are base on a 2,000 calorie diet
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Double Cranberry Crostini

Yield: About 30 appetizers
Prep: 45 mins
Cool: 1 hr
Bake: 6 mins to 8 mins 375°F
Stand: 15 mins
 

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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

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Cranberry-Ginger Chutney


Yield:30 appetizers
 

Views Nutrition Facts

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.


Double Cranberry Crostini

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