Lump Crab Bruschetta Recipe

Slice and prep

Preheat the oven to 400°F (200°C). Slice the baguette on the diagonal into 12–14 slices about 1/2" thick. Arrange the slices in a single layer on a baking sheet.

Brush each side lightly with olive oil (reserve remaining oil) and season the tops with 1 tsp kosher salt and 1/2 tsp black pepper distributed across slices.

Toast in the oven for 8–10 minutes, flipping once halfway, until golden and crisp. Remove and let cool slightly.

While the bread toasts, halve the cherry tomatoes and place them in a bowl.

Add 2 tbs balsamic vinegar, 1 tbs olive oil, minced garlic, torn basil leaves, 1/2 tsp kosher salt and 1/4 tsp black pepper to the tomatoes. Toss gently to combine.

Let the tomatoes macerate at room temperature for 10–15 minutes to soften and absorb the balsamic flavor. Taste and adjust seasoning if needed.

Gently pick through the lump crab meat to remove any shells and break large lumps into bite-sized pieces. Place crab in a medium bowl.

Crumble the goat cheese into the bowl with the crab. Add 3 tbs basil pesto, 1 tsp lemon zest, 1 tsp lemon juice and 1 tbs mayonnaise (if using).

Fold the ingredients together gently so the crab stays in chunks and the goat cheese is combined into a spread-like but slightly chunky mixture. Stir in 1 tbsp sliced chives and season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust lemon, salt or pesto as desired.

If the mixture seems too soft for piling, chill for 10 minutes to firm slightly; otherwise keep at room temperature for easy spreading.

Spoon approximately 1 to 1 1/2 tbs of the crab-goat cheese mixture onto each toasted baguette slice, spreading gently but leaving some texture.

Top each crostini with about 1 to 1 1/2 tbs of the balsamic tomatoes, letting some juices drizzle over the topping.

Drizzle balsamic glaze over the assembled bruschetta (about 1/4 tbs per crostini, total ~2 tbs) in a thin line or zigzag for visual appeal.

Garnish with microgreens or extra basil leaves and a small sprinkle of chives. Serve immediately so the bread remains crisp.