Crab Chipotle and Tomato Bruschetta
Recipe: #760
October 18, 2011
Categories: Crab meat, Appetizers, Peppers, Baby Shower, Brunch, Christmas Cinco de Mayo, Fathers Day, Game/Sports Day, Mothers Day, Oven Bake, more
"I looked in the fridge and saw a number of things that needed to be used up so came up with this recipe. Hope you enjoy the recipe Increase or decrease the heat to your liking by using more or less chipotle. I also use a chipotle salsa instead of the whole chipotle in adobo sauce Serve these appetizers warm."
Ingredients
Nutritional
- Serving Size: 1 (236.9 g)
- Calories 470.2
- Total Fat - 19.5 g
- Saturated Fat - 8.2 g
- Cholesterol - 50.6 mg
- Sodium - 942.2 mg
- Total Carbohydrate - 54.2 g
- Dietary Fiber - 4.8 g
- Sugars - 5.5 g
- Protein - 21.3 g
- Calcium - 248.7 mg
- Iron - 4.3 mg
- Vitamin C - 26.2 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Lightly spread the butter on 1 side of each slice, bake 375 oven for 5 minutes or until golden.
Step 2
Mix together the crab chopped, chipotle and tomato
Step 3
Put a tablespoon on each baguette, toasted side up
Step 4
Sprinkle 3/4 teaspoons of parmesan cheese on top of each slice
Step 5
Bake in 375f oven for 10 minutes, or until the cheese has started to melt and is browned
Step 6
Serve warm
Tips
No special items needed.