Remove rind from Etivaz AOP and thinly slice. Pluck basil leaves from stalks. Rinse turkey escalopes with cold water and pat dry. Coat each escalope with a bit of horseradish. Top with basil leaves and cheese slices. Sprinkle with cranberries and fold escalopes together. Fix with metal toothpicks.
Season escalopes with salt and pepper to taste, and cook on hot grill for around 10 minutes while turning.