Chesapeake Bay Crab Crostini with Artichoke Pesto

Chesapeake Bay Crab Crostini with Artichoke Pesto

Ingredients:

4 Crab Cakes - pre made and halved

8 slices French bread, 1” thick

2 Tbsp. olive oil

Artichoke Pesto:

1 c. canned artichoke hearts, chopped

1/3 c. shredded mozzarella cheese

2 Tbsp. prepared basil pesto

1 Tbsp. sundried tomatoes, packed in oil, minced


Directions:

Preheat oven to 375F.

In small bowl, mix artichoke hearts, cheese, pesto, and tomatoes.

Spread about 1 Tbsp. of artichoke pesto on each slice of bread.

Top with a crab cake  and brushed with olive oil.

Bake approximately 12 minutes or until center reaches 165F., bread is toasted and filling is hot.