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Fresh Crab, Heirloom Tomatoes and Avocado Crostini with Garden Fresh Basil

posted: 06/30/10
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Fresh Crab, Heirloom Tomatoes and Avocado Crostini with Garden Fresh Basil
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INGREDIENTS:

  • 1 loaf of ciabatta bread
  • 4 tablespoons/60 ml extra virgin olive oil, divided
  • Salt and freshly ground black pepper
  • Salt and freshly ground black pepper
  • 2 tablespoons/30 ml fresh lime juice
  • 4 heirloom tomatoes (about 1 1/2 pounds/700 g total), roughly chopped
  • 1/4 cup/about 10 g coarsely chopped fresh basil leaves
  • 2 tablespoons/30 ml raspberry vinegar
  • 8 ounces/225 g fresh crab meat
  • 3 tablespoons/about 10 g finely chopped fresh chives
  • Fresh small basil leaves, for garnish

PREPARATION:

To toast the crostini:

  1. Preheat the oven to 400?F/205?C. Thinly slice the ciabatta crosswise into 24 1/4 -inch-/.5-cm-thick slices and arrange the slices in a single layer on two large baking sheets.
  2. Drizzle with 2 tablespoons/30 ml of olive oil and season with salt and pepper. Toast in the oven for 5 minutes or until they are slightly golden. Remove from the oven and cool.

To assemble the crostini:

  1. Toss the avocados and lime juice in a medium bowl and season with salt and pepper.
  2. Toss the tomatoes, chopped basil, vinegar and remaining 2 tablespoons/30 ml of olive oil together in another medium bowl. Season with salt and pepper.
  3. Toss the crab meat and chives in a third bowl.
  4. Spoon the tomato and avocado mixtures over the crostini, dividing equally. Top with the crab mixture. Arrange the crostini on a platter. Garnish with basil leaves and serve.
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