Recipe - Chilled Pappa Al Pomodoro With Crab Meat Crostini

2 One half pound Overripe tomatoes, cores
removed
1 One half cup Day old bread, torn up
One fourth cup Fresh basil leaves
1 tablespoon Fresh thyme leaves, chopped
Salt and pepper to taste
8 ounce Fresh crab meat, Dungeness
or Maryland
2 tablespoon Extra virgin olive oil, plus
One fourth cup
1 Lemon, Juice and zest of
1 teaspoon Crushed red pepper flakes
2 Scallions, thinly cut or sliced up
4 sl 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.
Posted to MCRecipe Digest V1 #335

Recipe by: MOLTO MARIO

From: "suechef@sover.net" suechef@sover.net

Date: Tue, 10 Dec 1996 16:19:04 0500 (EST)