Open-Faced Turkey and Brie with CranberryVodka Mayonnaise and Warm Apples

RH Staff

Yield: 6 servings.

1⁄2 cup mayonnaise
1⁄2 cup coarsely chopped Dole® Frozen Cranberries, partially thawed (reserve 2 Tbsp. for garnish)
1 Tbsp. vodka or cranberry-flavored vodka
1 to 1 1⁄4 lb. roast turkey breast, thinly sliced
12 slices whole grain bread, lightly toasted
1 1⁄2 to 2 cups Dole Frozen Apple Slices, thawed and well-drained
8 to 12 oz. Brie cheese, thinly sliced
1⁄2 cup sliced almonds, toasted

Combine mayonnaise, cranberries and vodka in small bowl. Spead mayonnaise mixture on one side of each piece of toast. Top each equally with turkey and apple slices. Top each with Brie cheese and place on large baking sheet. Broil about 2 inches from heat, for 3 to 4 minutes, just until cheese starts to melt. Cut each toast in half, diagonally. Place 4 toast triangles on each plate to serve. Top with almonds and reserved cranberries.