How To make Chilled Pappa Al Pomodoro with Crab Meat Crostini
How To make Chilled Pappa Al Pomodoro with Crab Meat Crostini
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2 1/2 pounds overripe tomatoes
cores removed 1 1/2 cups day old bread :
torn up 1/4 cup fresh basil leaves 1 tablespoon fresh thyme leaves
chopped Salt and pepper to taste 8 ounces fresh crab meat, Dungeness or Maryland 2 tablespoons extra virgin olive oil :
plus 1/4 cup 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.
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