Cream Cheese Crab Spread with Homemade Crostini

• 8 ounces Neufchatel cheese or cream cheese, softened
• 1 pound fresh crabmeat, picked over for shells
• 4 tablespoons ketchup
• 4 tablespoons prepared horseradish
• Juice of 1/2 lemon
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 2 tablespoons chopped fresh chives
• 1 clove garlic
• 1 baguette, sliced into 18 rounds and toasted

1. Combine the cream cheese and all but 1/2 cup of the crabmeat in a medium bowl.
2. Mix until thoroughly combined.
3. Roll into an 8-inch log and refrigerate until firmed up slightly, about 1 hour.
4. Refrigerate the remaining 1/2 cup crabmeat until serving.
5. Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl.
6. Taste and adjust to your liking.
7. Place the log on a serving platter.
8. Spoon some of the sauce over it, reserving the remaining sauce in a small bowl to serve on the side.
9. Sprinkle the reserved 1/2 cup crabmeat on top and garnish with the chives.
10. Rub the garlic onto one side of each slice of bread and arrange the bread on the serving platter.

cream cheese, fresh crabmeat, ketchup, horseradish, lemon, kosher salt, freshly ground black pepper, fresh chives, clove garlic, baguette

Taken from www.foodnetwork.com/recipes/valerie-bertinelli/cream-cheese-crab-spread-with-homemade-crostini.html (may not work)