JOHN SIERP'S CRAB BRUSCHETTA

facebook share image   twitter share image   pinterest share image   E-Mail share image



John Sierp's Crab Bruschetta image

This crab bruschetta recipe is courtesy of John Sierp.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes about 2 dozen

Number Of Ingredients 10

7 plum tomatoes, seeded and finely chopped
1 small red onion, finely chopped
2 tablespoons John Sierp's Garlic Oil
1 bunch fresh parsley leaves, chopped
10 fresh basil leaves, julienned
Sea salt
Freshly cracked black pepper
1 loaf Italian bread, sliced diagonally 1/4-inch thick
1/2 pound jumbo lump crab meat, picked over
Old Bay seasoning, for garnish

Steps:

  • In a medium bowl, stir together tomatoes, onion, garlic oil, parsley, basil, salt, and pepper. Refrigerate, covered, for at least 2 hours.
  • Preheat oven to 375 degrees. Lay bread slices in a single layer on a baking sheet; brush with olive oil. Bake until golden brown.
  • Spoon 1 tablespoon of tomato mixture onto bread; top with a piece of crab. Repeat with remaining bread slices. Season with Old Bay; serve immediately.

There are no comments yet!