Crabby Pico De Gallo Bruschetta

Recipe from Wisconsin Dairy Council.

Ingredients:

1/2 pound excellent quality canned backfin crabmeat
1/2 each small red, orange and green bell pepper, finely diced
1/2 large shallot, finely diced
3 large garlic cloves, minced
1/2 tablespoon cilantro, chopped
1/2 teaspoon dried parsley leaves
1/4 teaspoon coarse flaked sea salt
1 teaspoon garlic infused oil
1 teaspoon lemon juice
2/3 cup gorgonzola cheese, crumbled
2 cups swiss cheese, shredded
2 cups provolone cheese, shredded
1 tomato, seeded and diced
16 1/4-inch thick, diagonally cut French baguette slices

Directions:

Heat oven to 325°F. Line 1 or 2 large sheet pans with parchment paper. Gently toss crab, bell peppers, shallot, garlic, cilantro, parsley, sea salt, oil and lemon juice in large bowl; do not overmix. Mix 3 cheeses in large bowl. Lay baguette slices on sheet pans. Spoon about 2 tablespoons crab mixture on each slice. Top each with tomato. Heap and press cheese on top.

Bake 5 to 7 minutes or until cheese is melted and bubbly.