do make me over…

The best thing about Thanksgiving are the leftovers.

I’m not talking about sandwiches or the casseroles of my youth, such as a la king and tetrazzini. Don’t get me wrong—I like all three. But I do like a variety and something a little special.

One of my favorites is a crostini of turkey, brie, and cranberry-sweet onion relish. It is mouthful, literally and figuratively…

As with most things I do, it looks more complicated than it actually is. In reality, it is quite easy. And it’s delicious to boot!

The first component to the crostini is the relish. You can always use up leftover cranberry sauce, but this one I make is ten times better. All you need are dried cranberries (Craisins are perfect) than have been reconstituted, grilled sweet onions, and balsamic vinegar.

The bread itself is also simple—sliced baguette, brushed with olive oil and rubbed with a little garlic, then toasted.

All you gotta do next is to assemble the little nibblers. Place a slice of brie on the toast, follow that with some turkey, and topped with the relish. Throw in a couple of chives and you are done.

Given a option between the tired old sandwich and this, I think the choice is quite clear.Crostini of Turkey, Brie, and Cranberry Relish

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