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