Smoked Turkey Canapes with Cranberry Chutney

By Suzie Stephens
Culinary Setting
Meal Type
Smoked Turkey


4 baguettes, cut into 1/4 inch slices

As needed olive oil

1 qt Feta cheese

12 oz cream cheese

1/2 c cream

5 lbs SMOKED TURKEY BREAST, skin removed, sliced thin & cut same size as toast

2 c Major Grey's chutney

2 c whole berry cranberry sauce

2 c 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.