Holiday Turkey Wreath
From Family Features
1 large cucumber, ends cut off
1 large round loaf crusty bread
1 medium log Boar's Head Goat Cheese (Chevre)
1/2 pound Boar's Head Ovengold Roast Breast of Turkey, sliced thin
2 roasted peppers, cut into a small dice
2 to 3 small sprigs rosemary
Make the cucumber ribbons. Cut thin strips of cucumber lengthwise with a vegetable peeler, making sure there is a line of green peel on both sides. Cut until you reach the seeds and then turn, repeating the cutting. Set aside.
Cut the bread by placing it on its side and pointing the knife at about an inch off the bottom. (Use the top of the bread for another recipe.) Use a sharp knife to cut out a hole in the center of the bread (like a big doughnut) and discard. Spread the goat cheese around the loaf. At the bottom of the wreath, place two cucumber ribbons in an upside down V and make a V-slit in the bottom of the cucumber as pictured.
Twist and curl each slice of turkey and place around the wreath. Place a few cucumber ribbons around the wreath as seen in the picture and gather cucumber ribbons at the top center, placing over the turkey. Stick fresh cranberries onto toothpicks and insert at the top of the wreath. Add fresh sprigs of rosemary. Sprinkle overall with the roasted peppers.
