Tuscany Crab Dip with Baguette Toast
When we lived in Denver, Colorado, my friends and I would do happy hour at Castle Rock's Sienna restaurant. They had a dip which we all loved. It was intensely "garlicy" and full of Italian flavor. As the conversation flowed, we would dip our fresh ciabatta bread into this dipping sauce and reminisce our visits to Italy. When I created this Tuscany Crap Dip, I was reminiscing too. For the sake of creativity, I changed it up by making it more delicate by adding fresh crab meat and fresh herbs. To be honest, I really did not know the recipe but trusted my taste buds to tell me what that dipping sauce ingredients may have been. So I now serve this sassy dip to my dear friends in Texas!
Fresh crab meat, 8 oz
8-10 peeled garlic cloves, finely diced
1 cup of basil, finely chopped
2 Grape Tomatoes, de-seeded and chopped
3 Green Onions, finely chopped, mostly the white section
Extra virgin Olive Oil
To make the garlic have a milder taste, I heat up at least 3 tablespoons of Olive Oil in a sauce pan to medium heat. Once heated, add the freshly chopped garlic and swirl the pan to make sure the garlic is being sauteed evenly about 2 - 3 minutes.
Combine all the ingredients in bowl. Add Olive Oil (approximately 1/4 cup) and mix until blended. Serve immediately with toasted baguette bread.
Toasted Baguette Bread
Pre-heat oven at 400 degrees
Slice fresh baguette loaf
Line a cookie sheet with aluminum foil and place sliced bread
Brush with olive oil and lightly sprinkle with sea salt and cracked pepper
Place the cookie sheet with the bread slices in oven for about 8-10 minutes or toasted.
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