Crostini MPJ TT
Nutritional Information

Per serving

12 g
3 g
46 g

Recipe courtesy of Michelle Peters-Jones of The Tiffin Box (

Serves: 25
The chutney will keep in the fridge for a week or more. Serve it, as a delicious alternative to cranberry sauce, with roast turkey.
  1. Preheat the oven to 425oF (220oC).
Date Chutney:
  1. Place the dates, sugar, chili, salt and water in a small saucepan, and bring to the boil.
  2. Simmer for a few minutes, until the dates are soft, then place in a small blender and add the mint leaves.
  3. Blitz to a paste.
  4. Taste and add more sugar or salt, if necessary. Scrape into a small bowl.
  1. Slice the French bread into thin slices and, arrange them on a baking tray lined with parchment paper.
  2. Place a small piece of brie on each slice, then top generously with the shredded turkey.
  3. Top with a dollop of the date chutney.
  4. 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.

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