Crab Bruschetta


1 French baguette
2 cloves garlic
1/2 cup (125 mL) olive oil
3 cups (750 mL) ripe tomatoes, cut into 1/2 inch (1 cm) pieces
1 cup (250 mL) Luxury Rock Crab Meat (leg and body meat)
Salt & pepper to taste  
2 tbsp (30 mL) olive oil
3 tbsp (45 mL) fresh, chopped basil


Mix together the tomato topping ingredients and set aside. Cut the bread into slices about 3/4 inches (2 cm) thick. Either place under a broiler, or on grill, and cook until just golden. Turn and repeat. Take the bruschetta away from heat, and first using a clove of garlic on the prongs of a fork, rub one side of each of the toasts. Next brush a little olive oil on each toast. Top with the tomato mixture and serve immediately.