WINE CRANBERRY TURKEY CLUB CROSTINIS WITH HERB GOAT CHEESE, LEMON MAYONNAISE and PROSCIUTTO
Thanksgiving is a great time for fresh ingredients and for turkey.But what do we do with all those leftovers ? My burger represents all the good ingredients on Thanksgiving. You can have Thanksgiving all year round with my Wine Cranberry Turkey Club Crostinis. I think the leftovers are the best part of the Thanksgiving meal and making all those great Turkey sandwiches. My burger captures the fresh great ingredients of Thanksgiving, the sweet, sour, and saltiness brought together on a Crostini with a little house wine. Enjoy !
Cranberry Wine Sauce
1 cup Sutter Home Gewurztraminer
1/2 cup Jellied cranberry sauce, preferably Ocean Spray
3/4 cup dried cranberries
1 garlic clove, minced
1/2 teaspoon ground fresh pepper
1/8 teaspoon kosher salt
Herb Goat Cheese
6 ounces Goat cheese
4 ounces cream cheese, room temperature, soften
2 Tablespoons Sutter Home Sauvignon Blanc
2 Tablespoons heavy cream
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1 teaspoon rosemary leaves, finely minced
2 garlic clove, minced
1 teaspoon lemon zest
1 1/4 cups Mayonnaise
1/4 cup heavy cream
2 Tablespoons sour cream
3 Tablespoons fresh lemon juice
1 teaspoon lemon zest
1 Tablespoon honey
1/4 teaspoon Kosher salt
1/8 teaspoon freshly ground pepper
2 pounds ground Turkey, preferably dark meat
1/4 cup Sutter Home Gewurztraminer
2 garlic cloves, chopped
1 teaspoon ground sage
1/4 cup green onions, including green tops, chopped
2 teaspoon Kosher salt
1 teaspoon fresh ground pepper
Colavita Extra Virgin Olive oil, for brushing the grill rack and Crostinis.
Artisan-style French bread, 12 slices 1/2 inch thick
3 garlic cloves, for rubbing the toasted Crostinis
12 slices Prosciutto, thinly sliced, (each slice loosely rolled and cut to fit the size of the crostinis)
1 large ripe California Haas avocados, halved, pitted, peeled and sliced to the size of about 2 inches in length. (To be used as a small garnish on top of the crostinis.)
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the Cranberry Wine Sauce, place a medium fireproof skillet on the grill. Into a food processor add the wine and jellied cranberry sauce. Pulse until smooth. Add the wine mixture to the skillet with the dried cranberries, garlic, pepper and salt. Cook for 8 minutes stirring frequently. Remove from grill and cool to room temperature. Set aside.
To make the Herb Goat Cheese, in a food processor add the goat cheese, cream cheese, Sauvignon Blanc, cream, salt and pepper. Pulse until smooth. Next add the rosemary, garlic and lemon zest and pulse until blended. Line a small loaf pan with plastic wrap and fill with the cheese mixture. Cover and chill for 1 hour or longer or until ready to use. Set aside in a refrigerator.
To make the Lemon Mayonnaise, in a medium bowl, whisk together the mayonnaise, heavy cream, sour cream, lemon juice, lemon zest, honey, salt and ground pepper until smooth. Set aside in a refrigerator.
To prepare the patties, In a large bowl, place the Turkey, Gewurztraminer, garlic, sage, green onions, salt and pepper. Handling the meat as little as possible to avoid compacting it. Gently mix together using a large spoon. Form into 12 patties, equal in size, in oval shapes to fit the Crostinis. Refrigerate until ready to grill.
To prepare the Crostinis, brush the grill rack with olive oil. Lightly brush both sides of the sliced French bread with olive oil. Grill about 2 minutes per side or until you have grill marks and toasted lightly to golden brown. Remove the Crostinis and lightly rub both sides with a garlic clove. Set aside.
Brush the grill rack with olive oil. Place the patties on the grill, cover and cook for 3 to 5 minutes. Turn the patties, cover and continue cooking for another 3 to 5 minutes or until cooked through. During the last 2 minutes of grilling the patties, place equal amount of the Herb Goat cheeses on top of each patty.
To assemble the Crostini sliders, slather one side of the toasted crostini with the Lemon Mayonnaise and add the patties. On top of each patty, add a large dollop of the Cranberry Wine Sauce, the loosely rolled prosciutto, and a small slice of avocado in that order. Serve immediately.
Makes 12 slider crostinis