YIELD: 16 bruschetta ½ lb. high quality canned backfin crabmeat ½ each small red, orange and green bell peppers, small dice ½ large shallot, small dice 2 large garlic cloves, minced ½ Tbsp. cilantro, chopped ¼ tsp. tsp. dried parsley leaves ½ tsp. coarse flaked sea salt 1 tsp. garlic infused oil 1 tsp. lemon juice 2/3 cup (about 4 oz.) Gorgonzola cheese, crumbled 2 cups (8 oz.) Baby Swiss cheese, shredded 2 cups (8 oz.) Provolone ...

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