Crostini with Turkey, Brie and Spicy-Sweet Date Chutney

Nutritional Information

Per serving

Calories:

Protein:

5 g

Fat:

2 g

Carbohydrates:

6 g

Sodium:

89 mg

Credit
Recipe courtesy of Michelle Peters-Jones of The Tiffin Box (http://www.thetiffinbox.ca/).

The chutney will keep in the fridge for a week or more. Serve it, as a delicious alternative to cranberry sauce, with roast turkey.

Date Chutney:

Place the dates, sugar, chili, salt and water in a small saucepan, and bring to the boil.
Simmer for a few minutes, until the dates are soft, then place in a small blender and add the mint leaves.
Blitz to a paste.
Taste and add more sugar or salt, if necessary. Scrape into a small bowl.

Crostini:

Slice the French bread into thin slices and, arrange them on a baking tray lined with parchment paper.
Place a small piece of brie on each slice, then top generously with the shredded turkey.
Top with a dollop of the date chutney.
Place the crostini in the oven and bake for 5 – 6 minutes, until the crostini has crisped up and the cheese is melted. Serve, with extra chutney, if desired.