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 © 2015 Wisconsin Milk Marketing Board, Inc.

Email to a Friend


 

Crabby Pico De Gallo Bruschetta

5 Star
 
0
4 Star
 
 
0
3 Star
 
 
0
2 Star
 
 
0
1 Star
 
 
0
0.0 out of 5 stars

Write a review
 


Sign up for The Wisconsin Cheeseman Emails.
Be the first to know about new items, tips, recipes and more! 
  Sign Up

If you're not completely happy with your purchase, we'll
refund your merchandise amount or send a replacement.

Learn More

Get what you want now with
Wisconsin Cheeseman Credit

Learn More
Security Seals