Bruschetta with Crab and Grape Salsa
The best part of Zested, and particularly the Grapes of Wrath Challenge, is exploring new flavor combinations. I could have made it through my entire culinary career without pairing crab and grapes, but the result was summery and subtle.
It was a fitting end to an unseasonably warm 45 degree day. (Every girl in New York celebrated by wearing skirts; the guys celebrated the girls’ wearing skirts). As I carried my crab home from the fishmonger without gloves – without gloves! – I dreamed of piling these garlic toasts with fragrant summer tomatoes and basil.
While they’ll be better fresh from the garden, even the winter versions were appealing: simple, beautiful little bites.
I hope we receive a report of how the Grapes of Wrath recipes – Grape Flatbreads, White Chocolate Grapes, and Crab Grape Bruschetta – were received by the ladies of the book club! I love the challenge: If you’d like me to feature a recipe or menu for you, email zestedblog@gmail.com.
Grilled Bruschetta with Crab and Grape Salsa
Adapted from Distinctly Northwest Magazine, in Oregon
1 cup fresh crab meat, free of shell fragments (approx. 1/2 lb.)
1 cup seedless green grapes, rinsed and sliced in half
3-4 tablespoons red onion, minced
2 tablespoons fresh basil, minced
pinch red chili flakes
3/4 cup grape tomatoes, quartered
1/4 cup extra virgin olive oil
1 lemon, juiced (about 2 tablespoon)
1 clove garlic, minced
Seasoned oil for brushing bruschetta
1/4 cup extra virgin olive oil
1 clove garlic, minced
1/4 teaspoon red chili flakes
1 loaf French baguette, sliced 1/2 inch thick.
In mixing bowl, toss together salsa ingredients. Set aside.
In small bowl, stir together seasoned oil ingredients. Brush onto slices of bead. Preheat gas grill to medium, then grill bread slices until toasted, about 2 minutes on each side. Place on serving tray and top with spoonfuls of salsa.
The salsa can be prepared a couple of hours ahead of time and refrigerated until ready to use. Bread slices can also be toasted on the stovetop or in a pre-heated 400-degree oven for 10 to 15 minutes until golden brown.
Hiya!
Thanks for stopping by Culinspiration. I found your site via a link on the blog “I Am What I Eat,” which I think belongs to a friend of yours. I really like the look of your blog— wish I could do something as spiffy with mine!
Please stop by often, and I’ll do the same! Feel free to e-mail me, if you like, although– I’m new at this blogging thing, too
Served this at the Grapes of Wrath book club gathering and got rave reviews. I didn’t think it had much taste to it, but likely I had sampled so many of the white chocolate grapes (see earlier posting) at that point my taste buds were in culinary heaven. Had the leftover crab and grape slsa for lunch the next day and it was great – just the right amount of zing to it. Thanks for all the great ideas for Grapes of Wrath recipes – made for a fun evening while discussing a fabulous classic.