1/2 loaf rye bread, cut into 1/4-inch (7 mm) slices
1 tbsp olive or vegetable oil
1 can (6 oz, or 150 g) crabmeat, well drained and flaked
1 jar (2 oz, or 60 g) diced brined vegetables, or pimientos, well drained
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1/4 cup melted cheese, or cream cheese spread
1/4 tsp mild paprika
1 tbsp chopped fresh chives
Heat an oven to 400 F (200 C).
Cut every bread slice into quarters, and place bread slices on a large ungreased sheet.
Sprinkle tops lightly with oil.
Bake for about 3 to 5 minutes or until very light crisp.
Mix remaining ingredients except chives in a medium bowl.
Spread 1 table-spoonful crabmeat mixture on each bread slice.
Bake about 5 minutes, or until filling is hot, and cheese is melted.
Sprinkle with chopped chives, and serve.