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Ingredients

1 pkg. Phillips Crab Cake Minis, thawed
8 slices French bread, 1/2″ thick
2 Tbsp. olive oil

Artichoke Pesto:
1/2 c. canned artichoke hearts, chopped
1/3 c. shredded mozzarella or “Italian blend” cheese
2 Tbsp. prepared basil pesto
1 Tbsp. sundried tomatoes, packed in oil, minced

Cooking Instructions
  • Preheat oven to 375°.
  • 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 mini brushed with olive oil.
  • Bake approximately 12 minutes or until center reaches 165°, bread is toasted and filling is hot.

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