Preheat oven to 375°F (190°C).
Place the slices of ciabatta bread on a parchement paper-lined baking sheet.
Bake until crisp and golden around the edges, about 6 minutes.
Remove bread from the oven.
Place the turkey breast roast slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 minutes.
Meanwhile, combine the butter and sage leaves in a small saucepan over medium heat.
Cook until the butter is melted and starting to brown in spots and the sage is crisp, about 5 minutes. Add salt and pepper. Remove the baking sheet from the oven.
Transfer the crostini to a serving plate.
Drizzle the crostini with the sage butter and serve immediately.
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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