I’m sure many of you will be having family and/or friends over the entire Thanksgiving weekend and you are wondering what to feed them with all that leftover Turkey. How about Turkey, Cranberry, Apple & Pecan Bruschetta? This recipe is wonderful and makes a great topping on bruschetta as a nice midday snack or an appetizer in the evening. The combination of the savory turkey with the sweetness and crunch of the apple and cranberries with a nutty finish of the pecans is so marvelous. I’m sure many of you will be eating light the day after this annual feast, so this will fit right in before or with a simple meal. I’m sure you will already have many of these ingredients in your kitchen from the various dishes that you had prepared for Thanksgiving, at least this time when you are back in the kitchen preparing this dish, its quick! It’s like a Thanksgiving feast on toast
Turkey, Cranbery, Apple & Pecan Bruschetta
A delicious way of using your leftover Thanksgiving turkey in this appetizer
Ingredients
- 1 Baguette sliced diagonally to 1/4 inch slices
- 1 Olive oil spray
- 3/4 cup Mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Honey
- 1 tbsp Sage, about 6 leaves, chopped
- 1/4 tsp kosher salt
- 1/4 tsp course black pepper
- 2 green onions, chopped
- 1 apple, medium sized, cored, peeled and diced
- 1/4 cup dried cranberries
- 1/2 cup pecans, toasted and chopped
- 2 cups chopped turkey without skin
- 1 tbsp chives, chopped for garnish
Instructions
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Preheat oven to 400 degrees F
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Arrange bread slices on baking sheet and spray generously with olive oil spray and bake about 12 to 15 minutes until crisp and browned
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In a medium mixing bowl add the mayo, mustard, honey, sage, salt and pepper, blend until smooth
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Stir in the onions, apple, cranberries, chopped pecans and turkey and mix well
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Top on each toast, garnish with chopped chives and serve immediately
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