1/2-lb. excellent quality canned backfin crabmeat 1/2 each small red, orange and green bell pepper, small dice 1/2 large shallot, small dice 3 large garlic cloves, minced 1/2 Tbsp. cilantro, chopped 1/2 tsp. dried parsley leaves 1/4 tsp. coarse flaked sea salt 1 tsp. garlic infused oil 1 tsp. lemon juice 2/3 c. (about 4-oz.) Wisconsin Gorgonzola Cheese, crumbled 2 c. (8-oz.) Wisconsin Baby Swiss cheese, shredded 2 c. (8-oz.) Wisconsin Provolone Cheese, shredded 1 tomato, seeded, small dice 16 1/4-inch thick, diagonally cut French baguette slices
Heat oven to 325° F. Line 1 or 2 large sheet pans with parchment paper. Gently toss crab, bell peppers, shallot, garlic, cilantro, parsley, sea salt, oil and lemon juice in large bowl; do not over mix. Mix 3 cheeses in large bowl. Lay baguette slices on sheet pans. Spoon about 2 tablespoons crab mixture on each slice. Top each with tomato. Heap and press cheese on top.Bake 5 to 7 minutes or until cheese is melted and bubbly.