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Updated December 04, 2011
Crab and Artichoke Spread
Ingredients
1 15oz can artichoke hearts, drained & chopped
8 oz fresh crabmeat (or 1 can canned crabmeat)
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___________________________________________________________________
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 regeualr 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 seasonig, 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.