Turkey and Fontina Crostini

By Recipe and photo kindly provided by Butterball Foodservice
Culinary Setting
Meal Type
Cooking Style
Boneless Breast


3 Each Roma tomatoes

3 oz olive oil

To taste salt and freshly ground black pepper

1 tsp fresh thyme

1 c fresh cilantro

1-1/2 c basil pesto

2 Loaves French baguette

18 oz OVEN ROASTED TURKEY MEDALLIONS, sliced on diagonal

12 oz Fontina cheese, shredded



Core, seed and cut tomatoes in half. Roast with olive oil, salt, pepper and fresh thyme until colored and soft. Cool completely.

Cut roasted tomatoes into 1-inch slices.

Pesto Blend

Add cilantro to basil pesto in a blender. Puree and reserve.

Assembly and Service

Cut loaves into 12 thin 6-inch long slices. Lightly batter and toast.

Preheat oven to 400 degrees F.

Place toasted French bread on a baking sheet in one layer.

Drizzle each slice of French bread with 1 ounce Pesto Blend.

Shingle cooked turkey medallions and tomato slices atop each slice of French bread, alternating each.

Top each with 1 ounce Fontina.

Bake in oven until cheese is lightly melted. Serve immediately.