Saffron Laced Baked Crab Ricotta With Crispy Grilled Garlic Toas

• 8 ounces crabmeat, drained and picked through (jumbo)
• 1 tablespoon extra virgin olive oil
• 1 lb ricotta cheese
• salt and pepper
• 14 teaspoon saffron thread
• 1 teaspoon fresh basil, chopped
• 1 teaspoon fresh chives, chopped
• 1 teaspoon fresh parsley, chopped
• 1 loaf baguette
• 3 garlic cloves, peeled

1. Preheat oven to 300 degrees.
2. Spray ceramic pie pan with cooking spray.
3. In a small bowl mix ricotta, herbs, mixing well.
4. Then stir in crab meat until just mixed.
5. Pour into pie pan and drizzle with the olive oil on top.
6. Bake until warm and quivery, about 15 minutes.
7. Slice french baguette on a diagonal about 1/2 thick.
8. Drizzle or spray each with olive oil on both sides then toast.
9. Remove the bread and rub each with the raw garlic.
10. Serve alongside the hot cheese dip.

crabmeat, extra virgin olive oil, ricotta cheese, salt, saffron thread, fresh basil, fresh chives, fresh parsley, baguette, garlic

Taken from www.food.com/recipe/saffron-laced-baked-crab-ricotta-with-crispy-grilled-garlic-toas-370950 (may not work)