Ingredients
- 2 1/2 lb Overripe tomatoes, cores removed
- 1 1/2 c. Day old bread, torn up
- 1/4 c. Fresh basil leaves
- 1 Tbsp. Fresh thyme leaves, minced Salt and pepper to taste
- 8 ounce Fresh crab meat, Dungeness or possibly Maryland
- 2 Tbsp. Extra virgin extra virgin olive oil, plus 1/4 c.
- 1 x Lemon, Juice and zest of
- 1 tsp Crushed red pepper flakes
- 2 x Scallions, thinly sliced
- 4 slc Baguette, toasted, and cooled
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Chilled Pappa Al Pomodoro With Crab Meat Crostini
Servings: 1
Directions
- In a food processor, blend tomatoes till liquid. Add in day old bread, basil, thyme and season aggressively with salt and pepper. If too thick, thin with water. Allow to sit in a cold place.
- In a medium mixing bowl, toss crab meat, 2 Tbsp. extra virgin oil, juice and zest of 1 lemon, red pepper and scallion gently together and season lightly with salt.
- Divide cold tomato soup among 4 bowls. Place 1 slice baguette in center of each bowl. Float 2 ounces crab meat mix on top of each baguette slice and serve.
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