Crab and Pepper Crostini

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Makes 16

¼ pound good quality crabmeat
½ cup finely diced red bell pepper
1 serrano chile, finely chopped
1 tablespoon chopped shallot
1 clove garlic, finely chopped
1 tablespoon finely chopped cilantro
1 teaspoon lemon juice
½ teaspoon kosher salt
1/3 cup gorgonzola cheese
1 cup grated Asadero (substitute Monterey Jack cheese)
16 baguette slices, about ¼-inch thick
Preheat oven to 325°F.  Line a large baking sheet with parchment paper or a silpat.  In a medium bowl, gently toss together the crabmeat, pepper, chile, shallot, garlic, cilantro, lemon juice and salt.  In a separate bowl, mix together the two cheeses.
Spread about 1 tablespoon of the crab mixture on each slice of baguette.  Press about a tablespoon of cheese on top.  Place on baking sheet and cook until cheese is melted and bubbly, about 5 to 7 minutes.