Smoked Turkey Canapes with Cranberry Chutney
|4 baguettes, cut into 1/4 inch slices|
|As needed olive oil|
|1 Quart Feta cheese|
|12 Ounces cream cheese|
|1/2 Cup cream|
|5 Pounds SMOKED TURKEY BREAST, skin removed, sliced thin & cut same size as toast|
|2 Cups Major Grey's chutney|
|2 Cups whole berry cranberry sauce|
|2 Cups orange rind curls|
|1 Bunch parsley sprigs, washed & dried|
|As needed Fresh basil leaves and grape clusters, washed & dried|
- On one side of each baguette slice, brush a small amount of olive oil. Place on a hotel pan, olive oil side up and toast in a 325 degree F oven for 15-20 minutes or until crisp.
- In a food processor, blend Feta, cream cheese and cream.
- Mix the chutney and cranberry sauce together.
- Place 1 teaspoon cheese spread on each baguette slice.
- Place thin turkey slice on top of cheese spread.
- Apply a dollop of 1/2 teaspoon chutney on top of turkey.
- Garnish with orange rind curls and tiny sprigs of parsley. Arrange on trays and garnish with fresh basil and grape clusters.
|Recipe Source: Recipe provided by Suzie Stephens, CEC, of Cafe Nibbles in Fayetteville, Arkansas.|
|Chef: Suzie Stephens|
Chef Suzie Stephens, C.E.C, earned a Masters Degree in French, English, speech and drama from the University of Arkansas. But that wasn’t enough, she also attended the Cordon Blue Cooking School in Paris and was awarded the title of Certified Executive Chef by the ACF one year later. Chef Suzie went on to open her own catering business, which served about 700 events each year for a variety of clients including movie stars, performing artists, European royalty and even the President of the U.S. Today Chef Suzie owns Café Nibbles restaurant and Nibbles Food Emporium, where she teaches cooking classes in a state-of-the-art kitchen and is the author of six Nibbles cookbooks.
|Restaurant: Cafe Nibbles|