Happy Thanksgiving from the Qwerty Cafe Family.

This is a very flavorful spread that can be used many different ways. Make a quick appetizer, or a full lunch of it.


An example of tea sandwiches: turkey cream cheese basil on rye, turkey cream cheese basil pinwheel, cucumber sandwich, cream scone, and cranberry basil cream cheese on a croustini and turkey roll.

This is one of those recipes that is good the day you make it, but even better the next day. If you’re using it for a party, make it a day or two in advance to free up your time the day of the party for other goodies. This will keep for a while, so it’s great to just have around for sandwiches and snacks.


Cranberry bail spread with turkey on dark rye bread

A few ideas: rye bread with turkey and cut it into little finger sandwiches, some kind of fancy cracker, rolled in a tortilla with or with out turkey cut into pinwheels and warmed in the oven,  a nice big soft roll with turkey and lettuce, and my most favorite way, on a warm crunchy crostini.


Cranberry Basil Spread
  • 16 oz cream cheese (at room temperature)
  • 1 cup bail leafs (about)
  • 1 cup parsley leafs (about)
  • 2 garlic cloves
  • ¾ cup Craisins
  • ⅓ cup walnuts (optional)
  • ¼ cup olive oil
  1. In a food processor rough chop the craisins and walnuts (if using) and place in a separate bowl big enough to mix all the ingredients together in. We want to mix everything together by hand, because if it's all done in the food processor it will look like an ugly mess. It's so much prettier when you can see all the little flecks of things.
  2. Now chop the parsley and basil in the food processor, then add to the craisins and walnuts.
  3. Chop the garlic in the food processor, and slowly add chunks of cream cheese until it's all mixed together and smooth.
  4. Slowly drizzle in the olive oil. Now transfer the cream cheese into the bowl with all the other ingredients and mix by hand until it's all combined and mixed well.
  5. Serve right away or put into a container and save for future use.


Cranberry basil spread on a nice crunchy baguette croustini



Brandie graduated from the California Culinary Academy.
She enjoys fresh pasta, creamy cheesy risotto, fresh churned gelato right out of the machine, and peanut butter cups. She absolutely despises cilantro and walnuts. Her favorite kitchen utensils are whisks and offset spatulas.
When she is not in the kitchen you can find her being lazy with her cats and polishing her nails.

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