Print Recipe

Crabby Pico De Gallo Bruschetta

Crabby Pico de Gallo Bruschetta

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

Instructions

  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 - wisconsincheese.com/recipes




Comments

Widget is loading comments...

Recipe Goldmine






Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.