By Aaron Walters
The Dish: Crab Bruschetta
The Wine: Llopart Rosé of Cava
- 8 oz jumbo lump crab meat
- 1 package grape tomatoes, halved
- 3 cloves garlic, minced
- 8 basil leaves, chiffonaded (cut into 1/8" strips)
- extra virgin olive oil
- salt and pepper, to taste
- 1 French baguette
Toss all of the ingredients except the basil together in a bowl. Drizzle with oil and season with salt and pepper to taste. Chill in the refrigerator for at least 1 hour.
Slice baguette in 1/4" slices on the bias and drizzle with olive oil. Bake at 400 degrees for about 10 minutes. Let cool to room temperature. Once cooled, top with bruschetta, sprinkle basil on top and serve.