Turkey, Cranberry and Wisconsin Swiss Crostini


by Heidi of FoodieCrush


You know the drill. It’s our annual conundrum. What do you do with the leftover holiday turkey? Sure, you can help yourself to seconds of the honored bird, but why not treat it like the star of the show instead of a lowly leftover?

Melty Wisconsin Swiss cheese brings back a comforting childhood grilled cheese memory. I’ve used Swiss cheese in this recipe and pepped it up with ginger–spiked cranberry sauce over a two-bite slice of sourdough baguette. The colors alone are enough to put you in the holiday spirit.


Enjoy a plateful of these easy crostini for lunch, serve as a halftime snack or even as an appetizer at a holiday party.


Turkey, Cranberry and Swiss Crostini
By Heidi of FoodieCrush
Servings: Makes 15 crostini


1 cup water

1 cup granulated sugar

1 cup whole, fresh cranberries

1/4 cup crystallized ginger, chopped

1 sourdough baguette loaf, cut into 3/8-inch slices

12 ounces Wisconsin Swiss cheese, sliced

6-8 ounces turkey breast, roughly chopped

1/3 cup basil leaves, chopped or torn


Cooking Directions:

Preheat oven to 475°F. Place water in medium-sized saucepan with sugar and fresh cranberries. Bring to boil and add crystallized ginger. Reduce heat to simmer and cook until reduced by half and cranberries are beginning to burst, about 5-7 minutes, stirring occasionally. Remove from heat and cool.


Place baguette slices on baking sheet lined with aluminum foil or parchment paper. Bake in preheated oven until lightly toasted. Remove and layer each baguette slice with slice of Wisconsin Swiss cheese and pieces of turkey breast. Return crostini to oven and bake until cheese melts, about 4-5 minutes.


Remove from oven and place spoonful of cranberry sauce on each crostini. Garnish with fresh basil leaves. Serve hot.