Crab bruschetta with cucumber chile mignonette
1 cup(s), diced
1 small, finely diced, about 2 Tbsp
2 tsp, diced, seeded (1 small pepper)
White wine vinegar
1 pinch(es), or to taste
8 oz, picked through for shells
Fresh mint leaves
2 Tbsp, chopped
12 oz, thinly sliced into 24 pieces, lightly toasted
- To make cucumber chile mignonette, stir together cucumber, shallot and chile pepper in a medium bowl. Stir in vinegar and sugar; season to taste with salt. Refrigerate until well chilled, about 30 minutes.
- When ready to serve, place crabmeat in another medium bowl. Drizzle with about three quarters of mignonette; add mint and toss. Arrange baguette slices on a serving tray; top each with about 2 tablespoons crab mixture. Drizzle remaining mignonette over bruschetta.
- Serving size: 1 bruschetta.