Cranberry-Glazed Turkey and Sage Crostini

This appetizer captures the essence of a Thanksgiving feast in a single, elegant bite. Crispy toasted baguette slices are topped with a creamy, herbed cheese spread, savory shredded turkey, and a sweet-tart cranberry glaze. It's the perfect bite to tide over your guests before the main event.

Meat & Poultry

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
oz cream cheese, softened
tablespoons fresh sage, finely chopped
1/4 teaspoon black pepper
oz cooked turkey breast, shredded
1/4 cup cranberry sauce (whole berry or jellied)
tablespoon balsamic vinegar
Pinch of sea salt

Method

Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and a pinch of salt. Toast for 8 minutes
minutes until golden and crisp. Let cool.
In a small bowl, mix the softened cream cheese, chopped sage, and black pepper until well combined and creamy.
In a separate small saucepan, combine the cranberry sauce and balsamic vinegar. Heat gently over low heat for 2 minutes
minutes, stirring until the sauce is slightly thinned and glossy.
Spread a generous layer of the sage cream cheese mixture onto each cooled crostini. Top with a small mound of shredded turkey.
Drizzle the warm cranberry
balsamic glaze over the turkey and serve immediately.

Chef's Tip & Pairing

For a richer flavor, use smoked turkey breast. Pair this crostini with a light, slightly chilled Beaujolais or a dry sparkling cider to complement the sweet and savory notes.

From the Tini Crostini Collection