Turkey Brie And Apricot Quesadilla Recipes

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PROSCIUTTO, BRIE AND APRICOT CROSTINI



Prosciutto, Brie and Apricot Crostini image

Brie melts to perfection on top of pieces of baguette under a broiler. Ribbons of prosciutto, dollops of apricot jam and chives are easy and elegant toppers.

Provided by Food Network Kitchen

Time 15m

Yield 8

Number Of Ingredients 5

1 baguette, cut diagonally into 1/4-inch slices
8 ounces Brie
4 ounces thinly sliced prosciutto (about 6 slices), cut crosswise into 1/3-inch-wide ribbons
1/4 cup apricot jam
1 tablespoon chopped chives

Steps:

  • Preheat the oven broiler. Put the baguette slices on a baking sheet lined with foil. Cut the Brie into 1/4-inch-thick slices and top each piece of bread with a slice. Broil until the cheese melts, 1 to 2 minutes.
  • Top each cheese toast with some prosciutto and a dollop of apricot jam and a sprinkle of chives.

MELTED BRIE AND APRICOT PETITE CROISSANTS



Melted Brie and Apricot Petite Croissants image

Provided by Food Network

Time 25m

Yield 6

Number Of Ingredients 7

6 small croissants
5 ounces wedge of brie, rind removed, cut into 1/4-inch slices
3 tablespoons Smucker's® Apricot Preserves
3 tablespoons glazed pecans*, chopped
3 teaspoons dark brown sugar
Crisco® Butter Flavor No-Stick Cooking Spray
Cinnamon sugar, if desired

Steps:

  • SLICE and lay the croissants open. Cover each croissant bottom with slices of brie to cover. Spread with 1/2 tablespoon preserves, sprinkle with 1/2 tablespoon chopped glazed pecans and 1/2 teaspoon brown sugar. Cover with top of croissant.
  • HEAT large skillet over medium heat. Spray sandwiches with no-stick cooking spray. Place sandwiches, sprayed side down, in heated skillet. Cover skillet and brown sandwiches 4 to 5 minutes or until golden brown. Spray tops of sandwiches before turning to brown second side.
  • REMOVE sandwiches from skillet. Allow to rest covered, about 3 minutes. Cut diagonally, sprinkle with cinnamon sugar, if desired, and serve warm.
  • *Glazed pecans can be found in the nut section of your grocer's snack aisle.

SMOKED TURKEY, BRIE, AND APRICOT QUESADILLA



Smoked Turkey, Brie, and Apricot Quesadilla image

Provided by Sandra Lee

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

8 flour tortillas, taco size (recommended: Mission)
5 ounces brie cheese, sliced, divided
3/4 pound smoked turkey breast, thinly sliced, divided
1/2 cup apricot preserves (recommended: Smuckers), divided
1 cup shredded Monterey Jack cheese (recommended: Kraft), divided
2 cups fresh mixed herbs (parsley, basil, tarragon, chives, mint, oregano)
1 tablespoon fresh lemon juice
Salt
Freshly ground black pepper

Steps:

  • Set up grill for direct cooking over medium heat and oil grate when ready to cook.
  • For Quesadilla:
  • Lay out 4 tortillas; top each tortilla with brie, smoked turkey, apricot preserves, and Jack cheese. Top with remaining tortillas.
  • For Salad:
  • In a bowl, toss to combine herbs and lemon juice. Season with salt and pepper; set aside.
  • Place quesadillas on hot oiled grill for 3 to 4 minutes per side or until cheese has melted flipping with a spatula. Serve hot topped with mixed herb salad.
  • Indoor:
  • Prepare quesadillas as directed. In a skillet large enough to fit tortillas, heat 1 to 2 tablespoons of vegetable oil over medium heat. When oil is hot, carefully fry both sides of quesadillas for 2 to 3 minutes or until golden brown; turning with a large spatula. Garnish, as directed.

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