Grilled Pappa Al Pomodoro with Crab Meat Crostini

• 2-1/2 lb. over-ripe tomatoes, cores removed
• 1-1/2 cup torn up day-old bread
• 1/4 cup fresh basil leaves
• 1 tbsp. chopped fresh thyme leaves
• Salt, to taste
• Freshly ground black pepper, to taste
• 8 oz. fresh Dungeness
• Maryland crab meat
• 2 tbsp. extra-virgin olive oil
• 1/4 cup extra-virgin olive oil
• 1 lemon, juice and zest of
• 1 tsp. crushed red pepper flakes
• 2 scallions, thinly sliced
• 4 slices baguette, toasted and cooled

1. In a food processor, blend tomatoes until liquid.
2. Add day-old bread, basil, thyme and season aggressively with salt and pepper.
3. If too thick, thin with water.
4. Allow to sit in a cool place.
5. In a medium mixing bowl, toss crab meat, 2 tbsp.
6. extra-virgin oil, juice and zest of 1 lemon, red pepper and scallion gently together and season lightly with salt.
7. Divide cool tomato soup among 4 bowls.
8. Place 1 slice baguette in center of each bowl.
9. Float 2 oz.
10. crab meat mixture on top of each baguette slice and serve.

tomatoes, bread, fresh basil, thyme, salt, freshly ground black pepper, crab meat, extravirgin olive oil, extravirgin olive oil, lemon, red pepper, scallions, baguette

Taken from www.foodgeeks.com/recipes/5306 (may not work)