Crabby Pico De Gallo Bruschetta


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.

Makes 16 servings.

Recipes and images courtesy of © 2014 Wisconsin Milk Marketing Board, Inc.

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Crabby Pico De Gallo Bruschetta

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