' Smoked Turkey and Pineapple Canapes - Gregory Graham Wines

Smoked Turkey and Pineapple Canapes

Category : Soups and Appetizers


  • 2 lemons
  • ½ cup heavy mayonnaise
  • 20 sprigs of cilantro with long stems removed
  • ½ lb. thick sliced smoked turkey cut into 1”x 2” pieces
  • ½ fresh sliced pineapple cut into 1” x 2” pieces
  • Salt
  • Pepper
  • 1 crusty French baguette
  • ¼ cup olive oil
  • 1 T. garlic powder


Preheat oven to 400 degrees. Zest the lemons, careful to remove only the yellow part. Add to the mayonnaise and season with salt and pepper.  Refrigerate. Slice the baguette into ½ inch slices. Brush both sides with olive oil and sprinkle with salt, pepper and garlic powder. Place on cookie sheet and bake for 5 minutes, flip crostinis over and continue baking for an additional 5 minutes or until golden brown. Can be prepare 1 day ahead to this point. To assemble the crostinis: place mayonnaise in a Ziploc-style bag and cut the corner of the bag to form a pastry tip. Squeeze 1 tsp. mayonnaise on each crostini, top with turkey, pineapple, a dab of mayonnaise and a cilantro sprig.  


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