recipes
Crab & Roasted Pepper Bruschetta
INGREDIENTS
Topping
8 oz. Crab Classic, Flake Style
1/2 cup roasted red pepper, medium dice
1/2 cup red onion, medium dice
2/3 cup plum tomato, medium dice
1 tbsp. parsley, chopped
1 tsp. garlic, chopped
1 tbsp. lemon juice
1 tbsp. balsamic vinegar
2 tbsp. olive oil
1/2 cup Italian cheese blend
salt & pepper to taste
4 oz. cream cheese, whipped
20 pcs. sliced baguette
Toast
Preheat oven to 400°F. Brush sliced bread with olive oil and place on a sheet tray. Bake in oven till golden brown, about 12 minutes.
8 oz. Crab Classic, Flake Style
1/2 cup roasted red pepper, medium dice
1/2 cup red onion, medium dice
2/3 cup plum tomato, medium dice
1 tbsp. parsley, chopped
1 tsp. garlic, chopped
1 tbsp. lemon juice
1 tbsp. balsamic vinegar
2 tbsp. olive oil
1/2 cup Italian cheese blend
salt & pepper to taste
4 oz. cream cheese, whipped
20 pcs. sliced baguette
Toast
Preheat oven to 400°F. Brush sliced bread with olive oil and place on a sheet tray. Bake in oven till golden brown, about 12 minutes.
DIRECTIONS
In a medium mixing bowl combine crab, roasted red pepper, red onion, plum tomato, parsley, garlic, lemon juice, balsamic, olive oil and Italian cheese blend. Mix well. Season with salt and pepper to taste, and mix well. Top toasted baguette slices with approximately 1/2 tablespoon of whipped cream cheese to thinly coat the top. Top toast with 2 tablespoons of crab topping.
Serving suggestion: Serve on a small green salad, and top with cracked black pepper.
Makes 20 pieces.
Printable Version
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Serving suggestion: Serve on a small green salad, and top with cracked black pepper.
Makes 20 pieces.
Printable Version
Go Back to Recipe List
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