Crab And Avocado Crostini
- 1 loaf , ficelle or 1 loaf think French baguette
- 3 tablespoons olive oil, plus 1/4 cup
- 1 meyer lemon, juiced
- salt & freshly ground black pepper
- 1 yellow pepper, diced
- 1 avocado, diced
- 1 shallot, finely diced
- 8 ounces lump crabmeat
- Preheat oven to 400. Slice the bread into 1/2-inch thick slices. Lightly brush with the 3 tablespoons of olive oil. Arrange the bread on a baking sheet fitted with a rack and bake until lightly toasted, about 8 minutes. Remove from the oven and let cool before topping with the crab mixture.
- Meanwhile, in a large bowl whisk together the lemon juice, 1/2 cup of olive oil, and salt and pepper, to taste.
- Add the yellow pepper, avocado, shalllot and crabmeat to the lemon vinaigrette and toss gently, so as to not break up the crabmeat. top the bread slices with about a tablespoon of the crab mixture and serve.
ficelle, olive oil, lemon, salt, yellow pepper, avocado, shallot, lump crabmeat
Taken from www.food.com/recipe/crab-and-avocado-crostini-390065 (may not work)