© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
We’ve heard you eat with your eyes first, and this dish definitely passes the test. As colorful as it is delicious, Turkey and Confetti Bruschetta topped with tender turkey cutlets and grilled vegetables is a great option for a fresh appetizer or light meal. We suggest pairing your bruschetta with a cold glass of white wine or bubbly!
1 lb turkey cutlets
1 tsp salt
1 tsp black pepper
2 Small onions, finely diced
2 Small to Medium yellow bell peppers, cut into 1-inch pieces
2 tbsp olive oil
2 Cloves garlic, minced
2 tomatoes, seeded and coarsely chopped
1 loaf (about 16 inches long) Italian bread, sliced lengthwise in half
2 tbsp olive oil
1/4 c packed fresh basil leaves, cut into very thin strips
Preheat grill or broiler. Season turkey cutlets with 1/2 tsp each of salt and black pepper. Grill or broil turkey, turning occasionally, 4 to 5 minutes or until cooked to an internal temperature of 165 degrees F. Remove and keep warm.
In medium bowl, combine onions, bell peppers, oil, garlic, and 1/2 tsp each of salt and black pepper. Toss until evenly coated.
Grill vegetable mixture in grill wok or on grill screen, stirring occasionally, until tender. Add tomatoes; grill just until heated through.
Brush bread with oil. Grill bread, cut-side-down, just until toasted.
To serve, cut toasted bread into 8 pieces. Cut turkey cutlets into strips and evenly divide onto each piece of toasted bread.
Spoon grilled vegetables over turkey and sprinkle with basil.