Turkey tenderloin crostini places on a plate around a green and herb salad.

Turkey Tenderloin Crostini with Red Wine Reduction, Orange Zest & Fines Herbes

Fresh herbs and a delicious red-wine and orange zest reduction perfectly compliment these savory Butterball Turkey Tenderloin crostini.

Prep Time
15 minutes
Total Time
45 minutes

Ingredients

  • FOR TURKEY:
  • 1 package Butterball All Natural Turkey Breast Tenderloins
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • FOR THE RED WINE REDUCTION:
  • 1 cup dry red wine
  • ½ cup low-sodium chicken broth
  • 1 shallot, finely minced
  • 1 tablespoon unsalted butter
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon sugar
  • Kosher salt and pepper to taste
  • FOR THE CROSTINI:
  • 1 French baguette, sliced ½-inch thick on the bias (about 16 slices)
  • 3 tablespoons olive oil
  • ½ teaspoon kosher salt
  • FOR FINISHING:
  • Zest of 1 large orange
  • 2 tablespoons fresh chives, finely chopped
  • 2 tablespoons fresh tarragon, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • Flaky sea salt, for garnish

Directions

  1. Pat turkey tenderloin dry and rub with olive oil, salt, pepper, and garlic powder.
  2. Preheat grill to medium-high heat. Sear tenderloin for 5 to 8 minutes per side, then continue grilling for another 20 minutes, turning several times, until the internal temperature reaches 165°F in the thickest part. Remove from grill and let rest for 10 minutes before thinly slicing.
  3. While turkey grills, make the red wine reduction. In a small saucepan over medium heat, combine wine, chicken broth, shallot, thyme, and sugar. Bring to a simmer and cook for 15 to 20 minutes, stirring occasionally, until reduced by half and slightly syrupy. Remove from heat, whisk in the butter, and season with salt and pepper. Set aside.
  4. Brush baguette slices with olive oil and season with salt. Grill for 1 to 2 minutes per side until golden and crispy with nice grill marks.
  5. In a small bowl, combine chives, tarragon, and parsley to make fines herbes mixture.
  6. To assemble, lay crostini on a platter. Top each with a slice or two of turkey tenderloin, a drizzle of red wine reduction, a pinch of orange zest, and a sprinkle of the fines herbes mixture. Finish with a touch of flaky sea salt.

Notes: The red wine reduction can be made a few hours ahead and reheated gently on the stovetop before serving. Grill the crostini while the turkey rests and slice the turkey just before assembling so it stays juicy.

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Ingredients

  • FOR TURKEY:
  • 1 package Butterball All Natural Turkey Breast Tenderloins
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • FOR THE RED WINE REDUCTION:
  • 1 cup dry red wine
  • ½ cup low-sodium chicken broth
  • 1 shallot, finely minced
  • 1 tablespoon unsalted butter
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon sugar
  • Kosher salt and pepper to taste
  • FOR THE CROSTINI:
  • 1 French baguette, sliced ½-inch thick on the bias (about 16 slices)
  • 3 tablespoons olive oil
  • ½ teaspoon kosher salt
  • FOR FINISHING:
  • Zest of 1 large orange
  • 2 tablespoons fresh chives, finely chopped
  • 2 tablespoons fresh tarragon, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • Flaky sea salt, for garnish

Nutritional Facts

People Served
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