Description
Delicious and easy-to-make artichoke and crab toasts topped with melted cheese, perfect for any gathering.
Ingredients
Scale
- 1 whole wheat baguette (10-ounce, cut into 24 (1/4-inch-thick) slices)
- 1/2 cup plain nonfat Greek yogurt
- 3 tablespoons fresh flat-leaf parsley (finely chopped, divided)
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 0 teaspoons garlic powder
- 0 teaspoons kosher salt
- 0 teaspoons ground black pepper
- 0 teaspoons cayenne pepper
- 2 ounces Gruyere cheese (shredded, about 1/2 cup)
- 1 ounce Parmesan cheese (finely grated, about 1/4 cup)
- 1 14-ounce can artichoke hearts (drained, patted dry, roughly chopped)
- 1 4-ounce can lump crab meat (drained)
Instructions
- Place the oven rack in the upper third of the oven. Turn on the broiler to high. Line a baking sheet with parchment paper. Cut the baguette into 1/4-inch slices (about 24 total). Arrange in a single layer on the prepared baking sheet.
- In a large bowl, stir together the Greek yogurt, 2 tablespoons parsley, lemon zest, lemon juice, garlic powder, salt, pepper, and cayenne. Stir in the Gruyere and Parmesan, then gently fold in the artichokes and crab. Taste and adjust seasoning as desired.
- Spoon 1 heaping tablespoon of the artichoke-crab mixture onto each baguette slice. Broil until the cheese begins to melt, about 3 minutes. Watch very carefully the entire time so that the toasts do not burn.
- Sprinkle with the remaining 1 tablespoon fresh parsley. Serve warm or at room temperature.
Notes
- Ensure to watch the toasts closely while broiling to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Appetizers
- Method: Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 toast
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg