Post-Holiday Charcuterie
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Ancient Grain Holiday leftovers made into delicious snack plates with toasted brie bites and mini PB&J on Ancient Grain Bread.
Ingredients
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4 Slices of Canyon Bakehouse Ancient Grain Bread, quartered
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4 oz. Brie Cheese, sliced
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1/3 C. Leftover Cranberry Sauce
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1-2 Apples, cubed
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½ lb. Cubed Leftover Turkey
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4 oz. Prosciutto, rolled
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Grapes
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Fresh Blackberries
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Pistachios
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Rosemary, for garnish
Grown-Up Plates
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4 Slices of Canyon Bakehouse Ancient Grain Bread, quartered
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¼ C. Creamy Peanut Butter
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1/3 C. Leftover Cranberry Sauce
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1-2 Apples, cubed
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½ lb. Cubed Leftover Turkey
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Grapes
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Gluten-free Pretzels
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Cheddar Cheese, cubed or star-shaped
Kid Plates
Directions
- Line a baking sheet with parchment paper and turn the broiler on.
- Place four (quartered) bread slices on the parchment and broil for 1-2 minutes.
- Flip the toasts and add sliced brie to the tops. Broil for 1-2 minutes more, until the brie begins to melt. Remove them from the oven and top them with leftover cranberry sauce.
- Make two PB&J sandwiches with the remaining bread slices, creamy peanut butter and cranberry sauce. Cut into quarters.
- Create two grown-up plates and two kid plates. Start with the toasts and sandwiches and add remaining ingredients as desired.
Difficulty: Easy
Prep: 5 min
Cook: 5 min
Servings: 4