Crab and Lemon Bruschetta

• 1 ciabatta loaf, cut into 12 (1/2-inch thick) slices
• 1/4 cup olive oil
• 1/4 teaspoon kosher salt
• 1 clove garlic, peeled and halved
• 8 ounces lump crabmeat
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 1/4 cup chopped fresh chives
• 1/4 teaspoon kosher salt
• 1/3 cup mayonnaise
• 3 tablespoons plain Greek yogurt
• 1 large lemon, zested
• 1/2 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper

1. For the toasts: Place an oven rack in the center of the oven.
2. Preheat the oven to 375 degrees F. Arrange the bread slices in a single layer on a heavy baking sheet.
3. Drizzle both sides of the bread with the oil.
4. Season with salt and bake until light golden, about 10 minutes.
5. Cool for 1 minute, and then rub the toasts with the cut side of the garlic.
6. For the crab: In a small bowl, gently combine the crab, lemon juice, chives, and salt.
7. For the mayonnaise: In a small bowl, combine the mayonnaise, yogurt, lemon zest, salt, and cayenne pepper.
8. Divide the crabmeat evenly and place on top of the toasts.
9. Dollop with about 1 teaspoon of the mayonnaise mixture and serve immediately.

ciabatta loaf, olive oil, kosher salt, clove garlic, lump crabmeat, lemon juice, fresh chives, kosher salt, mayonnaise, yogurt, lemon, kosher salt, cayenne pepper, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/crab-and-lemon-bruschetta-recipe.html (may not work)