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August 2019

Soup Recipes

Sauces Recipes

Berbere Hot Spice MixtureDry

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Chilled Pappa Al Pomodoro with Crab Meat Crostini Recipe

Chilled Pappa Al Pomodoro with Crab Meat Crostini recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chilled Pappa Al Pomodoro with Crab Meat Crostini recipe  PDF



2 1/2 pounds overripe tomatoes cores removed
1 1/2 cups day old bread torn up
1/4 cup fresh basil leaves
1 tablespoon fresh thyme leaves chopped
Salt and pepper to taste 8 ounces fresh crab meat, Dungeness or Maryland
2 tablespoons e tra virgin olive oil plus 1/4 cup
Juice and zest of 1 lemon 1 teaspoon crushed red pepper flakes
2 scallions thinly sliced
4 slices baguette, toasted and cooled

In a food processor, blend tomatoes until liquid. Add day old bread, basil, thyme and season aggressively with salt and pepper. If too thick, thin with water. Allow to sit in a cool place.
In a medium mi ing bowl, toss crab meat, 2 tablespoons e tra virgin oil, juice and zest of 1 lemon, red pepper and scallion gently together and season lightly with salt.
Divide cool tomato soup among 4 bowls. Place 1 slice baguette in center of each bowl. Float 2 ounces crab meat mi ture on top of each baguette slice and serve.

Chilled Pappa Al Pomodoro with Crab Meat Crostini recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
737 people have voted
Last Reviewed on 2019-08-21



Wednesday, Aug 21 2019 Download & Print Chilled Pappa Al Pomodoro with Crab Meat Crostini recipe  PDF   Soup recipes RSS   Thumsb up

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2 Jars marinated artichoke hearts (6 oz.) 1/4 Lb. mushrooms sliced 1/2 Lb. Muenster cheese shredded (2 c.) 1 1/4 C. milk 1/2 Tsp. salt 1/8 Tsp. pepper 6 eggs Preheat oven to 350 degrees. Drain artichokes, reserving marinade. Dice artichokes set aside. In skillet on medium heat, heat 2 tablespoons reserved marinade. Add mushrooms and cook until tender, about 5 minutes, stirring occasionally. Into bottom of quiche dish, evenly distribute artichoke hearts, mushrooms and cheese, then set aside. In large bowl with wire whisk, beat milk, salt, pepper, eggs and...

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