Open-Face Crab and Artichoke Melts
(adapted from Bon Appetit)
2 cups freshly grated Parmesan cheese, (about 6 oz)
1 1/2 cups mayonnaise
1 1/3 cups chopped onion, (1 medium)
12 ounces fresh crabmeat, drained, picked over
1 13 3/4 oz can quartered artichoke hearts in water, drained, chopped
1/2 cup plus 2 tbsp chopped fresh parsley
1 long baguette cut into slices
cherry tomatoes sliced (two per bread slice)
monterey jack cheese, thinly sliced (one slice per bread slice)
Mix first 5 ingredients and 1/2 cup parsley in large bowl to blend. Transfer crab mixture to 8x8x2-inch glass baking dish. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Preheat oven to 400. Bake crab mixture until bubbling and heated through, about 25 minutes.
Preheat broiler. Place bread in single layer on large baking sheet. Divide hot crab mixture among bread slices. (Use leftover mixture as a dip) Top with tomato slices, then Monterey Jack cheese slices. Broil sandwiches until cheese melts, watching carefully to avoid burning, about 2 minutes. Sprinkle with remaining 2 tablespoons parsley and serve.
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