Post-Holiday Charcuterie - Canyon Bakehouse

Post-Holiday Charcuterie

Holiday leftovers made into delicious snack plates with toasted brie bites and mini PB&J on Ancient Grain Bread.

Ingredients

    Grown-Up Plates
  • 4 Slices of Canyon Bakehouse Ancient Grain Bread, quartered

     

  • 4 oz. Brie Cheese, sliced

     

  • 1/3 C. Leftover Cranberry Sauce

     

  • 1-2 Apples, cubed

     

  • ½ lb. Cubed Leftover Turkey

     

  • 4 oz. Prosciutto, rolled

     

  • Grapes

     

  • Fresh Blackberries

     

  • Pistachios

     

  • Rosemary, for garnish

    Kid Plates
  • 4 Slices of Canyon Bakehouse Ancient Grain Bread, quartered

     

  • ¼ C. Creamy Peanut Butter

     

  • 1/3 C. Leftover Cranberry Sauce

     

  • 1-2 Apples, cubed

     

  • ½ lb. Cubed Leftover Turkey

     

  • Grapes

     

  • Gluten-free Pretzels

     

  • Cheddar Cheese, cubed or star-shaped

Directions

  1. Line a baking sheet with parchment paper and turn the broiler on.
  2. Place four (quartered) bread slices on the parchment and broil for 1-2 minutes.
  3. 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.
  4. Make two PB&J sandwiches with the remaining bread slices, creamy peanut butter and cranberry sauce. Cut into quarters.
  5. 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

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