Dungeness Crab, Smoked Salmon and Avocado Bruschetta Recipe

• 6 thin slices sourdough or other good bread (crust removed)
• 4tablespoons extra-virgin olive oil
• 6 oz. smoked salmon thinly sliced
• 12 Dungeness crab legs cooked and shelled, or 6 ounces jumbo lump crab meat (3/4 cup)
• 2 avocados, peeled, pitted, and cut into 12 thick slices
• 2 tablespoons basil/lemon peel infused olive oil
• Sea salt or kosher salt for sprinkling
• Fresh basil leaves for garnish (optional)

1. Preheat the broiler.
2. Cut each slice of bread in half on the diagonal to form 2 triangles
3. Place the slices on a baking sheet and brush both sides with the infused-olive oil.
4. Place under the broiler, 6 or 10 inches from the heat source, for 30 seconds, or until golden brown and crisp around the edges.
5. Flip the bread over and toast the other side for 30 seconds, or until golden brown and crisp around the edges.
6. Remove from the oven.
7. Arrange on a serving platter.
8. Lay 1 slice of salmon on each bread triangle and place 1 crab leg or a lump of crabmeat on top .
9. Finish with 1 slice of avocado.
10. When the Bruschetta are all assembled, drizzle the -infused oil over the top.
11. Sprinkle with salt.
12. Garnish the platter with basil leaves and serve.

thin slices sourdough, extravirgin olive oil, salmon, crab, avocados, basillemon, salt, fresh basil

Taken from cookeatshare.com/recipes/dungeness-crab-smoked-salmon-and-avocado-bruschetta-451 (may not work)