Fresh Crab, Heirloom Tomatoes and Avocado Crostini with Garden Fresh Basil

Makes 24 crostini

Ingredients:

1 loaf of ciabatta bread
4 tablespoons/60 ml extra virgin olive oil, divided
Salt and freshly ground black pepper
2 firm but ripe avocados, peeled, pitted, roughly chopped
2 tablespoons/30 ml fresh lime juice
4 heirloom tomatoes (about 1½ pounds/700 g total), roughly chopped
1/4 cup/about 10 g coarsely chopped fresh basil leaves
2 tablespoons/30 ml raspberry vinegar
8 ounces/225 g fresh crab meat
3 tablespoons/about 10 g finely chopped fresh chives
Fresh small basil leaves, for garnish

Method:

To toast the crostini:

Preheat the oven to 400°F/205°C. Thinly slice the ciabatta crosswise into 24 ¼-inch-/.5-cm-thick slices and arrange the slices in a single layer on two large baking sheets. 

Drizzle with 2 tablespoons/30 ml of olive oil and season with salt and pepper. Toast in the oven for 5 minutes or until they are slightly golden. Remove from the oven and cool.

To assemble the crostini:

Toss the avocados and lime juice in a medium bowl and season with salt and pepper. 

Toss the tomatoes, chopped basil, vinegar and remaining 2 tablespoons/30 ml of olive oil together in another medium bowl. Season with salt and pepper. 

Toss the crab meat and chives in a third bowl.

Spoon the tomato and avocado mixtures over the crostini, dividing equally. Top with the crab mixture. Arrange the crostini on a platter. Garnish with basil leaves and serve.