Bruschetta with Crab, Stracciatella Cheese, and Tomatoes
Appetizers • Author's
Description
Recipe by Chef John Smith from the restaurant 'The Olive Garden'.
Ingredients
- Ciabatta 0 oz
- Stracchino cheese 0 oz
- Tomatoes 0 oz
- King crab back claws 0 oz
- Freshly squeezed orange juice 0 fl oz
- Lime Juice 0 fl oz
- Sugar 0 oz
- Orange zest 2 spoons
- Cress salad 1 piece
- Celery stalk 0 oz
- Green Butter 0 oz
Step-by-Step Guide
Step 1
Grill two pieces of ciabatta until they are crispy.
Step 2
Mix the fresh orange juice with lime juice, sugar, and orange zest. Stir until the sugar is completely dissolved and let it sit for 5 minutes.
Step 3
Tear the crab claw into strands, dress with orange sauce, and let it sit for 3–4 minutes.
Step 4
Slice the tomatoes into rings and blanch for 2 minutes.
Step 5
Top the toasted bruschetta with stracciatella cheese, blanched tomatoes seasoned with olive oil, salt, and pepper.
Step 6
Place the crab, marinated in orange sauce, on top of the tomatoes.
Step 7
Slice the celery.
Step 8
Garnish with slices of celery stalk, watercress, and green oil before serving.
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