Monday, October 1, 2012

Turkey Cranberry Black Olive Crostini

8 slices baguette
8 slices roast turkey
1 cup fresh cranberry sauce
1/4 cup black olive tapenade
1/4 cup creamy horseradish
1 cup red onion slices
Sea salt and black pepper

Arrange bread on a serving platter. Spread a thick layer of olive tapenade, cranberries, and horseradish on the bottom.  Add turkey and slices of onion (refer to picture). Season with sea salt and black pepper. Garnish with fresh herbs of your choice to serve.

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