Curried Turkey Crostini
Serves: 12
Ingredients
- 1 (1-pound) split turkey breast, skinned
- 2 teaspoons plus ⅛ teaspoon fine sea salt, divided
- 2 teaspoons cracked black peppercorns
- 2 large carrots, halved lengthwise and cut into large pieces
- 1 small onion, quartered
- 12 (¼-inch) slices French baguette
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter, melted
- ½ cup mayonnaise
- ¾ teaspoon curry powder
- Garnish: chopped red grapes, toasted chopped whole almonds, chopped fresh chives, flaky sea salt
Instructions
- In a small Dutch oven, place turkey breast, 2 teaspoons salt, peppercorns, carrot, and onion. Add enough water to cover by 2 inches. Bring to a simmer over medium heat. Reduce heat to medium-low. Simmer until an instant-read thermometer inserted in center of turkey registers 165°. Remove turkey from liquid. Let cool for 30 minutes. Cover turkey, and refrigerate until chilled.
- Preheat oven to 400°.
- Place baguette slices in a single layer on a rimmed baking sheet.
- In a small bowl, stir together olive oil and melted butter. Using a pastry brush, brush both sides of baguette slices with oil mixture.
- Bake until baguette slices are lightly browned, approximately 8 minutes.
- Cut 12 thin slices from turkey. (Reserve remaining turkey for another use, if desired.) Trim turkey slices to fit baguette slices.
- In another small bowl, whisk together mayonnaise, curry powder, and remaining ⅛ teaspoon salt. Transfer mayonnaise mixture to a small piping bag fitted with a small star tip (Wilton #47). Pipe a small amount of mayonnaise mixture onto each baguette slice. Top with a turkey slice. Pipe mayonnaise mixture in an undulating fashion onto turkey slices.
- Garnish with grapes, almonds, fresh chives, and flaked salt, if desired. Serve immediately.
Notes
MAKE-AHEAD TIP: Turkey breast can be prepared up to 2 days in advance, placed in an airtight container, and refrigerated until needed. Baguette slices can be prepared earlier in the day, toasted, cooled, and stored in an airtight container.
