(this is an appetizer)
Cranberry Turkey Crostini
Servings: 30 Category: Low Fat Method: Broiled
Time: Prep: 30 min. + chilling
Calories: 79 Fat: 3 g Saturated Fat: 3 g Cholesterol: 8 mg
Sodium: 131 mg Carbohydrate: 11 g Fiber: 1 g Protein: 3 g
Diabetic Exchange: 1 starch, 1/2 fat
1 package (12 oz) fresh or frozen cranberries
1 medium tangerine, peeled and seeded
1/2 cup red wine vinegar
1/4 cup chopped shallots
1/2 cup sugar
1/4 cup chopped seeded jalapeno peppers
1/4 teaspoon pepper
30 slices French bread (1/4 inch thick)
1 package (8 oz) reduced-fat cream cheese
1/2 pound shaved deli smoked turkey (or shaved deli chicken)
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 to 4 inches from the heat for 1 - 2 min on each side or until lightly browned. Spread each slice with 1-1/2 teaspoons cream cheese; top with turkey (or chicken) and 1 tablespoon cranberry mixture.
Yield: 2-1/2 dozen.
Labels: appetizer, desserts, fruit, meat, Turkey