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Cranberry Turkey Crostini

I wasn't quite sure what to expect when I made these Cranberry Turkey Crostini, but they're fantastic. The jalapenos balance out the other ingredients perfectly. If you don't have shaved turkey, shaved chicken works just as well. —Bridgetta Ealy, Pontiac, Michigan

30 ServingsPrep: 30 min. + chilling

Ingredients

1 package (12 ounces) fresh or frozen cranberries
1 medium tangerine, peeled and seeded
1/2 cup red wine vinegar
1/4 cup chopped shallots
1/2 cup sugar
1/4 cup chopped seeded jalapeno peppers
1/4 teaspoon pepper
30 slices French bread (1/4 inch thick)
Cooking spray
1 package (8 ounces) reduced-fat cream cheese
1/2 pound shaved deli smoked turkey

Directions

Place cranberries and tangerine in a food processor; cover and
process until coarsely chopped. Set aside.
In a small saucepan, bring vinegar and shallots to a boil. Reduce
heat; simmer, uncovered, for 5 minutes or until mixture is reduced
to 1/3 cup, stirring occasionally. Stir in the sugar, jalapenos,
pepper and reserved cranberry mixture. Cook for 5 minutes over
medium heat, stirring frequently. Transfer to a small bowl;
refrigerate until chilled.
Place bread on ungreased baking sheets; lightly spray bread on both
sides with cooking spray. Broil 3-4 in. from the heat for 1-2
minutes on each side or until lightly browned. Spread each slice

2 of 2

Cranberry Turkey Crostini (continued)

Directions (continued)

with 1-1/2 teaspoons cream cheese; top with turkey and 1 tablespoon
cranberry mixture. Yield: 2-1/2 dozen.

Nutrition Facts: 1 appetizer equals 79 calories, 3 g fat (1 g saturated fat), 8 mg cholesterol, 131 mg sodium, 11 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.