Market Basket Crostini Trio

Recipe courtesy of Chef Joseph Fasy
as seen on episode “State Farmers Market“, season 2

For the Crostini

• 1 bread baguette
• 3 cloves of garlic whole
• 1/8 cup extra virgin olive oil

Slice bread at an angle and brush one side of each slice with olive oil. Broil the slices on each side until lightly toasted. Brush one side of each slice with a bruised garlic clove.

Heirloom Tomato Topping

• 5 medium heirloom tomatoes (chopped)
• Olive oil to taste
• 1 T. fresh basil
• salt and pepper

Lightly mix all ingredients together and serve on toasted Crostini slices

Jumbo Lump Crab Salad

• 12 oz. North Carolina fresh jumbo lump crabmeat
• juice from ½ lemon
• 1 T. fresh Italian parsley
• 1 T. purple basil leaves, shredded
• Extra virgin olive oil to taste
• Sea salt and fresh cracked black pepper

Pick through the crab to remove any shells. Toss crab in a large bowl with olive oil, Italian parsley and purple basil. Add salt and pepper to taste, the juice of half a lemon and toss lightly. Serve on toasted Crostini slices.

Pepperonata with Chilis

• ¼ cup diced and seeded chilies
• ½ cup diced red onion
• 2 cloves garlic minced
• Fresh Basil to taste, chopped
• ½ cup diced bell peppers
• 2 T. Extra virgin olive oil
• Sea salt and fresh cracked black pepper

Saute onions, garlic and sweet bell peppers in olive oil. Add basil, salt and pepper. Lightly Saute onion mixture, then add diced chiles and sauté lightly until warm. Spoon onto crostini and top with shaved Asiago cheese.

Tags: Chilies, Crostini, Heirloom Tomato, Jumbo Lump Crab Salad, Pepperonata, Salad

Category: Recipes