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 ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.