Crab Salad on Tiny Toasts
1 red bell pepper, minced
2 teaspoons whole-grain mustard
2 teaspoons mayonnaise
1/2 baguette, cut into 1/4-inch-thick pieces
1/4 pound jumbo lump crabmeat, picked clean
1/2 celery stalk, strings removed, minced
1/2 small red onion, minced
Salt and freshly ground pepper
1 tablespoon fresh parsley, minced
1 cup finely grated Parmesan cheese
- Preheat oven to 350°.
- Bake for 5 minutes.
- Meanwhile, in a large bowl combine all of the rest of the ingredients and season to taste with salt and pepper.
- Spoon about a tablespoon of crab salad mixture onto each toast slice.
- Bake in oven for 12-15, until bread is toasted, salad is heated through, and cheese has melted.
- Serve immediately or warm.