Crab salsa crostini

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1. Mix together the crab meat, tomatoes and red onion. Keep in the fridge for up to 2 days. On the day, mix through the lime zest, juice and chopped coriander, then pile onto the crostini to serve.
2. For the crostini bases, cut each of the 4 baguettes into 20 slices, ½cm thick, discarding ends. Drizzle with olive oil and place under the grill. Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over. Do this in batches and store in a large, airtight container at room temperature for up to 3 days.

http://www.bbcgoodfood.com/recipes/2591/

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Ingredients

• 250g pot fresh crab meat
• 85g cherry tomatoes , quartered
• 1 small red onion , finely chopped
• zest and juice 1 lime
• 2 tbsp olive oil
• bunch coriander , chopped

FOR THE CROSTINI BASES

• 4 thin baguettes
• splash of olive oil

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Difficulty and servings

Serves 20

Preparation and cooking times

Prep 30 mins

Cook 4 mins

Ingredients

• 250g pot fresh crab meat
• 85g cherry tomatoes , quartered
• 1 small red onion , finely chopped
• zest and juice 1 lime
• 2 tbsp olive oil
• bunch coriander , chopped

FOR THE CROSTINI BASES

• 4 thin baguettes
• splash of olive oil

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