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Crabby Pico De Gallo Bruschetta

Crabby Pico de Gallo Bruschetta


  • 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


  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 (used with permission): Dairy Farmers of Wisconsin -

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