| Crab Bruschetta Ingredients |
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| 1 | French baguette |
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| 2 | cloves garlic |
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| 1/2 cup (125 mL) | olive oil |
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| TOMATO AND CRAB TOPPING | |
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| 3 cups (750 mL) | ripe tomatoes, cut into 1/2 inch (1 cm) pieces |
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| 1 cup (250 mL) | Luxury Rock Crab Meat (leg and body meat) |
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| Salt & pepper to taste | |
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| 2 tbsp (30 mL) | olive oil |
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| 3 tbsp (45 mL) | fresh, chopped basil |
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Directions Mix together the tomato topping ingredients and set aside. Cut the bread into slices about 3/4 inches (2 cm) thick. Either place under a broiler, or on grill, and cook until just golden. Turn and repeat. Take the bruschetta away from heat, and first using a clove of garlic on the prongs of a fork, rub one side of each of the toasts. Next brush a little olive oil on each toast. Top with the tomato mixture and serve immediately. |
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