Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Crab Bruschetta
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- #66576
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 ounces artichoke hearts, quartered
1/4 cup roasted, peeled red bell peppers
8 ounces fresh jumbo lump crabmeat
1 tablespoon olive oil (or as needed)
sea salt and pepper to taste
6 slices sourdough bread
2 tablespoons olive oil (or as needed)
1 clove garlic, peeled
1/2 cup crumbled goat cheese
6 fresh basil leaves, torn
6 fresh basil sprigs, for garnish
directions
In a mixing bowl, gently combine the artichoke hearts with peppers and crabmeat. Drizzle with a little olive oil and season with salt and pepper to taste. Brush the bread with olive oil and toast on both sides under the broiler. Rub with the garlic clove and arrange bruschetta on serving plates.
Divide the crab mixture on top of the toasted bread and sprinkle with crumbled cheese and torn basil leaves. Garnish each plate with a basil sprig.
added by
tpogue
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 12, 2014
This was quite good! We really liked the combination of flavors. I think for ease next time I will use a flatbread like boboli and then just cut it into quarters to serve.