6 (4-inch long) pieces sourdough baguette
1/2 cup olive oil, divided
1/3 cup fresh herbs*
Salt and freshly ground pepper, as needed
2 cups (10 ounces) jumbo lump crabmeat, picked over
1 cup (6 ounces) Wisconsin Gorgonzola Cheese, crumbled
1 cup (8 ounces) Wisconsin Mascarpone Cheese
24 slices (2 pounds) ripe red tomatoes
2 cups microgreens
3 tablespoons prepared lemon vinaigrette
Preheat the oven to 350°F.
Split baguette pieces in half. Place on baking sheet and brush bottoms with 1/4 cup of olive oil. Sprinkle with 3 tablespoons of fresh herbs, and salt and pepper to taste. Toast in oven until almost golden. Set aside.
In bowl, combine crabmeat, cheeses, remaining 1/4 cup olive oil, the remaining 3 tablespoons chopped herbs, and salt and pepper to taste.
Place tomato slices on top of toasted baguette halves. Top each evenly with microgreens tossed with lemon vinaigrette and an equal portions of crabmeat-cheese mixture. Place tops on sandwiches. Cut each in half for 12 equal servings. Place on baking sheet pan and bake for 5 minutes, or until cheese melts. Serve warm.
*Fresh herbs may include thyme, chives, parsley, chervil, and tarragon.