I hope you all had a wonderful Thanksgiving! I had a fabulous time with my family filled with lots of good food and laughs. My mom and I spent the last couple of days getting a jump start on the Christmas baking. We decided to try our hand at truffles, three different varieties. At times the kitchen felt a little like Willy Wonka's, but they turned out great. I will definitely be posting about them!
The internet is flooded with ideas on what to do with your leftover turkey. In fact, CoolMaterial.com (a website dedicated to "stuff guys want") did a feature on how to use your leftovers, and included a link to my recipe for customized bread bowl breakfasts! It is hard to beat a turkey sandwich with a little mayo and cranberry sauce, but if even that is getting a little old, try out this crostini. When I made them I used leftover pork loin, but I think it would be lovely with turkey.
If you don’t happen to have mango chutney on hand, or if you are not a fan, orange marmalade or apricot preserves would work well. The tart green apple adds crunch and melted brie makes anything better.
Pork Loin (or Turkey) Crostini with Green Apple, Mango Chutney, and Brie
Lindsay at Perfecting the Pairing
· 1 baguette, sliced on a diagonal
· ½ cup mango chutney (orange marmalade or apricot preserves would work)
· 1 Granny Smith apple, thinly sliced
· ½ lb leftover pork loin or turkey, sliced
· 8 oz brie, sliced
Preheat the broiler.
Spread a thin layer of chutney on the baguette slices and arrange on a cookie sheet. Top each piece with two slices of apple and two slices of meat. Top each with a piece of brie. Broil until the brie has melted the bread starts to toast. Be careful to not let it burn.