Grilled pappa al pomodoro with crab meat crostini

Yield: 4 servings

Measure Ingredient
2½ pounds Over-ripe tomatoes; cores removed
1½ cup Torn up day old bread
¼ cup Fresh basil leaves
1 tablespoon Chopped fresh thyme leaves
Salt; to taste
Freshly-ground black pepper; to taste
8 ounces Fresh Dungeness or Maryland crab meat
2 tablespoons Extra-virgin olive oil
¼ cup Extra-virgin olive oil
Juice and zest of 1 lemon
1 teaspoon Crushed red pepper flakes
2 Scallions; thinly sliced
4 slices Baguette; toasted and cooled

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 tablespoons 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 ounces crab meat mixture on top of each baguette slice and serve.

This recipe yields 4 servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5672 broadcast 01-23-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-02-1997

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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