Artichoke Crab Bruschetta
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2 12 oz. jars Sclafani Marinated Artichoke Hearts, drained, roughly
chopped
½ cup grated Romano cheese
1/3 cup finely chopped red onion
5 to 6 tablespoons mayonnaise
1 can (6.5 oz) Miller’s Select Jumbo Lump Crabmeat, drained
(optional)
16 1/3-inch-thick French bread baguette rounds
1. Place first 3 ingredients in bowl. Mix in enough mayonnaise to form
thick spread. If using crab, carefully mix meat in with the mixture.
Can be made a day or two ahead of time, just omit the onions and
add the day of serving.
2. Preheat broiler. Top bread rounds with spread. Arrange bruschetta
on baking sheet. Broil until spread is heated through and begins to
brown, about 2 minutes. Serve.
Recipe adapted by, Nicole L. Shillings
Owner, The Healthy Gourmet
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