Preparation

• Place the oven rack in the upper third of the oven. Turn on the broiler to high. Line a baking sheet with parchment paper. Cut the baguette into 1/4-inch slices (about 24 total). Arrange in a single layer on the prepared baking sheet.
  1 whole wheat baguette
• In a large bowl, stir together the Greek yogurt, 2 tablespoons parsley, lemon zest, lemon juice, garlic powder, salt, pepper, and cayenne. Stir in the Gruyere and Parmesan, then gently fold in the artichokes and crab. Taste and adjust seasoning as desired.
  1/2 cup plain nonfat Greek yogurt, 3 tablespoons fresh flat-leaf parsley, 1 teaspoon fresh lemon zest, 1 tablespoon fresh lemon juice, 0.25 teaspoon garlic powder, 0.25 teaspoon kosher salt, 0.25 teaspoon ground black pepper, 0.125 teaspoon cayenne pepper, 2 ounces Gruyere cheese, 1 ounce Parmesan cheese, 1 14-ounce can artichoke hearts, 1 4-ounce can lump crab meat
• Spoon 1 heaping tablespoon of the artichoke-crab mixture onto each baguette slice. Broil until the cheese begins to melt, about 3 minutes. Watch very carefully the entire time so that the toasts do not burn. Sprinkle with the remaining 1 tablespoon fresh parsley. Serve warm or at room temperature.