Herbed Seafood Bruschetta

Ingredients
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon snipped chives
1 tablespoon snipped fresh basil
1 tablespoon snipped fresh mint
1 teaspoon bottled minced garlic
6 ounces frozen crabmeat, thawed and drained, or one 6.5-ounce can
crabmeat, drained, flaked, and cartilage removed
8 ounces peeled, deveined, and cooked shrimp, coarsely chopped
1 cup chopped plum tomatoes
1/2 cup finely chopped onion
1 8-ounce loaf baguette-style French bread
2 tablespoons olive oil
Freshly ground pepper
Fresh chives (optional)

Directions
1. In a mixing bowl, stir together the 1 tablespoon olive oil, lemon
juice, snipped chives, basil, mint, and garlic. Add crabmeat, shrimp,
tomatoes, and onion; toss to coat. Transfer to a storage container;
cover and chill up to 24 hours.

2. Cut baguette into 48 thin slices; brush one side of each slice with
some of the 2 tablespoons olive oil; sprinkle lightly with pepper.
Arrange bread slices, brushed sides up, on a baking sheet. Broil 3 to
4
inches from heat for 1 to 2 minutes or until toasted. Turn over and
broil other side until toasted; cool.

3. To transport to a picnic or party, seal toasts in a self-sealing
plastic bag. If using fresh chives, seal them in a self-sealing
plastic
bag. Transport seafood mixture and chives in an insulated cooler with
ice packs; transport toasts in a picnic basket.

4. To serve, spoon some seafood mixture on top of each toast. Arrange
toasts on a serving platter. If desired, garnish with fresh chives.
Serve at once. Makes 48 appetizer servings.



Nutrition facts per serving:
calories: 24
total fat: 1g
saturated fat: 0g
cholesterol: 12mg
sodium: 39mg
carbohydrate: 2g
fiber: 0g
protein: 2g
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