Turkey Tea Sandwiches
Serves: 12
 
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon minced shallot
  • 1½ teaspoons minced garlic
  • 2 cups diced black plums (approximately 3 medium)
  • ¼ cup chopped pitted dates
  • 1 teaspoon grated fresh ginger
  • ¼ cup fresh orange juice
  • ¼ cup water
  • 2 tablespoons pectin*
  • 1 tablespoon firmly packed light brown sugar
  • ¼ teaspoon dry mustard
  • ¼ teaspoon ground cardamom
  • 2 tablespoons apple cider vinegar
  • 12 mini croissants
  • 8 ounces thick-cut oven-roasted turkey
  • Baby romaine lettuce leaves
Instructions
  1. In a medium saucepan, heat oil over medium heat. Add shallot and garlic; cook until fragrant, approximately 2 minutes. Add plums, dates, ginger, orange juice, and ¼ cup water. Bring mixture to a boil over medium heat. Reduce heat to low, and simmer for 10 minutes. Add pectin, brown sugar, mustard, cardamom, and vinegar, stirring constantly until combined, approximately 2 minutes. Transfer plum chutney to a medium heatproof bowl. Let cool completely.
  2. Using a serrated bread knife in a gentle sawing motion, cut croissants in half horizontally. Spread a thin layer of plum chutney on cut sides of croissants. On bottom halves of croissants, layer lettuce and turkey. Cover with remaining croissant halves. Serve immediately.
Notes
*We used Original Sure-Jell Premium Fruit Pectin.

Make-Ahead Tip: Plum chutney can be made day in advance, stored in an airtight container, and refrigerated.
Recipe by TeaTime Magazine at https://teatimemagazine.com/turkey-tea-sandwiches-2/