4 oz (113 g) brie, thinly sliced (with or without rind)
2 cups (500 mL) cooked shredded turkey (a combination of dark and white meat)
The chutney will keep in the fridge for a week or more. Serve it, as a delicious alternative to cranberry sauce, with roast turkey.
Directions
Preheat the oven to 425oF (220oC).
Date Chutney:
Place the dates, sugar, chili, salt and water in a small saucepan, and bring to the boil.
Simmer for a few minutes, until the dates are soft, then place in a small blender and add the mint leaves.
Blitz to a paste.
Taste and add more sugar or salt, if necessary. Scrape into a small bowl.
Crostini:
Slice the French bread into thin slices and, arrange them on a baking tray lined with parchment paper.
Place a small piece of brie on each slice, then top generously with the shredded turkey.
Top with a dollop of the date chutney.
Place the crostini in the oven and bake for 5 – 6 minutes, until the crostini has crisped up and the cheese is melted. Serve, with extra chutney, if desired.
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