Red Pepper, Romano & Crab Canapes

A wonderful appetizer with a wonderful taste - crabmeat and our bruschetta topping.

Ingredients

  • 1/2 cup Olive oil
  • 1/2 cup White wine vinegar
  • 1 clove Garlic, minced
  • 1/2 tsp. Salt
  • 2 Tbsp. Fresh parsley, chopped
  • 2 Tbsp. Fresh tarragon, chopped
  • 1/2 lb. Crabmeat, lump or back fin
  • Robert Rothschild Farm Roasted Red Pepper Bruschetta Topping
  • Small toasted bread slices
  • Directions
    1. In a stainless steel bowl whisk together the oil, vinegar, garlic, salt and herbs. Fold in the crab and refrigerate until ready to serve. Place a teaspoon of crab mixture on each toast square and top with a dollop of Roasted Red Pepper Bruschetta Topping.

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