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Crabby Pico De Gallo Bruschetta

Crabby Pico de Gallo Bruschetta



  1. Heat oven to 325 degrees F. 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 over-mix.
  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 for 5 to 7 minutes or until cheese is melted and bubbly.

Yield: 16 bruschetta

By Chef Scott C. Anderson

Recipe and photo credit: Dairy Farmers of Wisconsin

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