Recipe by ratherbeswimmin'
From The Cortina Inn and Resort, Killington, VT. A very rich and elegant appetizer.
Top Review by Marie Nixon
I personally did not care for this. I followed the directions exactly. While baking the crostini, the cream cheese mixture never got 'bubbly' as the instructions mentioned. The directions did not specify whether to butter the tops and bottoms of the crostini before putting the cream cheese mixture on top. I did butter both sides of the crostini.
- 9.85 ml olive oil
- 9.85 ml finely chopped shallots
- 9.85 ml finely chopped garlic
- 118.29 ml heavy cream
- 226.79 g cream cheese, softened
- 59.16 ml softened butter
- 4.92 ml garlic salt
- 12 slice French baguettes (3/4 inch)
- 236.59 ml lump crabmeat, picked over
- 118.29 ml finely chopped tomatoes
- 29.58 ml chopped parsley
Directions See How It's Made
- In a small saucepan, heat olive oil over medium heat.
- Add the shallot and garlic; saute, stirring frequently, for 1 minute.
- Pour in cream and reduce by half, about 10 minutes or so, stirring very frequently.
- Take saucepan off of burner; add in cream cheese and stir until cheese is blended.
- In a small bowl, combine butter and garlic salt; stir until blended.
- Spread garlic butter on baguette slices and top with 1 tablespoon of cooled cream cheese mixture.
- Top each baguette slice with 2 tablespoons of crabmeat and sprinkle with tomato and parsley.
- Add a shake or two of salt and pepper to taste, if desired.
- Place baguettes on a baking sheet and bake 7-10 minutes at 400 degrees, or until cream cheese is bubbly and bread is crispy.
- Watch the bottom of the bread carefully so it doesn't burn.
- Serve hot.