Crab
and Artichoke Spread
Ingredients:
1 15oz can artichoke
hearts, drained & chopped
8 oz fresh crab meat (or
1 can canned crab meat)
1 cup mayonnaise
4 oz grated Parmesan
cheese
1/2 cup sliced almonds
1/2 cup chopped green
onions (scallions)
1/4 teaspoon black
pepper
1/4 teaspoon cayenne
(red) pepper
Dash of hot pepper sauce
(Tabasco, etc.)
Salt to taste
Paprika to taste
Instructions:
Place all ingredients in
large bowl and mix well. Place mixture in casserole
and sprinkle top with paprika. Bake uncovered @ 350
until mixture bubbles slightly and top begins to
brown, approx 20 minutes. Serve warm with crackers,
melba rounds, or on Bruschetta
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Bruschetta With Roasted Red Peppers
Ingredients:
2 medium
red bell peppers, roasted and peeled
2 garlic cloves, minced
2 anchovy fillets,
chopped
1/4 cup extra-virgin
olive oil
1 tablespoon chopped
fresh flat-leaf Italian parsley or regular parsley
Salt and freshly ground
black pepper, to taste
4 slices crusty Italian
bread, cut 1/2 inch thick
Instructions:
Cut the bell peppers
into 1/2-inch slices and place in a deep bowl.
In a separate bowl,
combine the garlic and anchovies with the olive oil
and mix to blend. Pour the oil mixture over the
peppers. Add the parsley, season with salt and several
grindings of black pepper, and toss everything well.
Taste and adjust seasoning, and set aside until ready
to use. The dish can be prepared up to this point
several hours ahead. Keep it tightly covered in the
refrigerator. Bring the peppers back to room
temperature before serving.
Brush the bread slices
lightly with olive oil and place on a hot grill or
under a broiler until golden on both sides. Top with
peppers and serve.