Saffron Laced Baked Crab Ricotta With Crispy Grilled Garlic Toas
Ready In: 30 mins
Serves: 8
Ingredients
- 8 ounces crabmeat, drained and picked through (jumbo)
- 1 tablespoon extra virgin olive oil
- 1 lb ricotta cheese
- salt and pepper
- 1⁄4 teaspoon saffron thread
- 1 teaspoon fresh basil, chopped
- 1 teaspoon fresh chives, chopped
- 1 teaspoon fresh parsley, chopped
- 1 loaf baguette
- 3 garlic cloves, peeled
Directions
- Preheat oven to 300 degrees.
- Spray ceramic pie pan with cooking spray.
- In a small bowl mix ricotta, herbs, mixing well. Then stir in crab meat until just mixed.
- Pour into pie pan and drizzle with the olive oil on top.
- Bake until warm and quivery, about 15 minutes.
- Slice french baguette on a diagonal about 1/2 thick. Drizzle or spray each with olive oil on both sides then toast.
- Remove the bread and rub each with the raw garlic. Serve alongside the hot cheese dip.
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