Turkey Crostini Recipes

Steps:

• Preheat oven to 350 degrees F.
• Using a serrated knife cut baguette into 16 slices. Lightly spray both sides with olive oil cooking spray and place on baking sheets.
• Bake for 8 minutes, or until light golden brown. Remove from oven and let cool.
• Coat each crostini with Dietz & Watson™ Chipotle Mayo.
• Place 2 strips of turkey and provolone on top of crostini and top with a few pieces of avocado and tomato.
• Season with salt and pepper.

Steps:

• Preheat the broiler.
• For the pesto: Combine the sun-dried tomatoes, olive oil, Parmesan, pine nuts and basil in a food processor. Pulse until the mixture forms a coarse paste.
• For the crostini: Spread the crostini with the mustard. Top with the turkey, then spoon over the gravy, followed by the pesto. Sprinkle with the Parmesan.
• Broil until golden brown and bubbling, 2 minutes. Serve warm or at room temperature.

Steps:

• Whisk 1/2 cup mayonnaise, 3 tablespoons chopped chives, and salt and pepper. Spread on toast rounds and top with shredded leftover roast turkey, sliced avocado and crumbled bacon. Drizzle with olive oil.

Steps:

• Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
• Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.

Steps:

• Set the oven to broil at 425 degrees F (220 degrees C).
• In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
• Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
• Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add onions, garlic, and pepper; saute 1 minute.
• Place onion mixture, turkey, and next 6 ingredients (turkey through soy sauce) in a food processor; process until well-blended, scraping sides of processor bowl occasionally.
• Spoon pate into a bowl; cover and chill at least 8 hours.
• Spread 1 tablespoon pate evenly over each bread slice.

Steps:

• Preheat oven to 200°C (400degF) then place bread, in a single layer, on 2 large baking trays.
• Combine oil, coriander, cumin, cardamom and salt and pepper in a bowl and brush both cut sides of bread with oil mixture.
• Bake bread for 10 minutes then turn and bake for another 10 minutes or until golden and crisp- set aside to cool then serve.

Steps:

• Make spread: In a food processor, combine chickpeas, 1/4 cup oil, lemon juice, and garlic. Pulse to form a smooth paste. Season with salt and pepper, and set aside.
• Make relish: In a small bowl, combine 1 tablespoon oil, olives, and celery. Season with salt and pepper, and set aside.
• Divide chickpea spread evenly among toasts, and top with olive relish. Drizzle with remaining tablespoon oil; season with pepper. Serve immediately, garnished with celery leaves.

Steps:

• 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 3-4 in. from the heat for 1-2 minutes on each side or until lightly browned. Spread each slice with 1-1/2 teaspoons cream cheese; top with turkey and 1 tablespoon cranberry mixture.

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• Arrange the bread in a single layer on the prepared baking sheet.
• Brush each piece of bread with olive oil. Lightly sprinkle with salt. Bake for 12-14 minutes, until the edges are light golden brown. Let cool.
• Spread 1 tablespoon of hummus over each crostini. Use the back of the spoon to make a divot in the hummus. Pour about ½ teaspoon olive oil into each divot. Top with 1 teaspoon Greek olives. Sprinkle paprika around the edges of the hummus.
• Enjoy!

Steps:

• Preheat oven to 350ºF. Slice your baguettes into ½-inch slices and rub vegetable oil on both sides of the slice with a pastry brush. Bake for 12 to 14 minutes, until lightly golden.
• In a medium bowl, whip the PHILADELPHIA Cream Cheese until fluffy and smooth. Add the cranberry sauce and dill, and mix well.
• Spread a tablespoon of cream cheese mixture evenly atop the crostini.
• Top with a turkey slice, avocado, and a provolone slice.