Description
Perfect summer appetizer.
Ingredients
- 5-¼ ounces, weight Boursin Garlic & Fine Herb Cheese
- 8 ounces, weight Cream Cheese
- ¼ teaspoons Worcestershire Sauce
- ¼ teaspoons Tabasco
- 1 dash Old Bay
- 16 ounces, weight Jumbo Lump Crab Meat
- 1 whole French Baguette, Thinly Sliced (1/2 Inch Thick)
- ½ cups Shredded Cheddar Cheese
- 2 Tablespoons Fresh Italian Parsley, Chopped
- ½ whole Tomato, Diced Small
Preparation
Preheat oven to 425 F. Meanwhile in a medium saucepan add the first 5 ingredients (Boursin through Old Bay). On low heat whisk until the sauce is thick and clump free.Take off the heat and fold in crab meat making sure not to break up the chunks of crab.
Top sliced baguette with the crab mixture and sprinkle with cheddar cheese and place on a baking tray. I used about 1 tablespoon of the crab mixture on each slice of bread and about a teaspoon of cheese on each crab toast. Put pan into the oven and cook for about 5 minutes until cheese is melted and bread is nice and crispy. Remove from oven. Sprinkle with parsley and tomatoes and extra Old Bay if you prefer. Serve immediately. This recipe make about 24 crab toasts.
