Open-Face Crab Ciabatta - cooking recipe

Ingredients

1/2 pint crab salad (purchased from the deli)
1/2 cup smoked almonds or 1/2 cup dried fruit-and-nut trail mix, chopped
1 teaspoon snipped fresh rosemary
6 slices ciabatta (1/2 inch thick slices) or 6 slices French bread, toasted (1/2 inch thick slices)

Preparation

In a small bowl combine crab salad, smoked almonds or trail mix, and rosemary.
To serve, spread on toasted ciabatta or French bread slices. Makes 6 servings.