Crab Bruschetta
Serves 6
Published in: Dallas Morning News
4 ounces artichoke hearts -- quartered
1/4 cup roasted -- peeled red peppers
8 ounces fresh jumbo lump crabmeat
1 to 2 tablespoons olive oil
Sea salt and pepper to taste
6 slice sourdough bread
2 to 3 tablespoons olive oil
1 clove garlic -- peeled
1/2 cup crumbled goat cheese
6 fresh basil leaves -- torn
6 basil sprigs -- for garnish
In a mixing bowl, gently combine the artichoke hearts with peppers and
crabmeat. Drizzle with a little olive oil and season with salt and pepper
to taste. Brush the bread with olive oil and toast on both sides under
the broiler. Rub with the garlic clove and arrange bruschetta on serving
plates. Divide the crab mixture on top of the toasted bread and sprinkle
with crumbled cheese and torn basil leaves. Garnish each plate with a
basil sprig.
Makes 6 servings.
Exported from A Cook's Books -- Recipe management for Macintosh
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