Crabby Pico de Gallo Bruschetta


Crabby Pico de Gallo Bruschetta

Crabby Pico de Gallo Bruschetta

Crabby Pico de Gallo BruschettaA crab, cheese and salsa mixture is broiled atop thin slices of French bread. Recipe by Scott C. Anderson.

Recipe Ingredients:

1/2 pound 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 tablespoon cilantro, chopped
1/2 teaspoon dried parsley leaves
1/4 teaspoon coarse flaked sea salt
1 teaspoon garlic infused oil
1 teaspoon lemon juice
2/3 cup (about 4 ounces) Wisconsin Gorgonzola Cheese, crumbled
2 cups (8 ounces) Wisconsin Baby Swiss Cheese, shredded
2 cups (8 ounces) Wisconsin Provolone Cheese, shredded
1 tomato, seeded, small dice
16 (1/4-inch thick) diagonally cut French baguette slices

Cooking Directions:

  1. Heat oven to 325°F (160°C). Line 1 or 2 large sheet pans with parchment paper.
  2. Gently toss crab, bell peppers, shallot, garlic, cilantro, parsley, sea salt, oil and lemon juice in large bowl; do not overmix.
  3. Mix 3 cheeses in large bowl.
  4. 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.
  5. Bake 5 to 7 minutes or until cheese is melted and bubbly.

Makes 16 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.

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