Saffron Laced Baked Crab Ricotta With Crispy Grilled Garlic Toas

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 8 ounces crabmeat, drained and picked through (jumbo)
• 1 tablespoon extra virgin olive oil
• 1 lb ricotta cheese
• salt and pepper
• 1/4 teaspoon saffron thread
• 1 teaspoon fresh basil, chopped
• 1 teaspoon fresh chives, chopped
• 1 teaspoon fresh parsley, chopped
• 1 loaf baguette
• 3 garlic cloves, peeled

Recipe

• 1 preheat oven to 300 degrees.
• 2 spray ceramic pie pan with cooking spray.
• 3 in a small bowl mix ricotta, herbs, mixing well. then stir in crab meat until just mixed.
• 4 pour into pie pan and drizzle with the olive oil on top.
• 5 bake until warm and quivery, about 15 minutes.
• 6 slice french baguette on a diagonal about 1/2 thick. drizzle or spray each with olive oil on both sides then toast.
• 7 remove the bread and rub each with the raw garlic. serve alongside the hot cheese dip.