How To Make Lump Crab Bruschetta - Best Recipe | Charleston Magazine

Ingredients

• 1 French baguette
• 2 Tbs. salted butter, room temperature
• 8 oz. goat cheese, room temperature
• 8 oz. pesto (recipe follows)
• 1 lb. lump blue crab meat, gently picked carefully for shell
• Two medium vine-ripe tomatoes (about 6 oz.), diced
• 1 bottle balsamic glaze to drizzle, Colavita preferred
• 1/2 cup pine nuts
• 3 oz. Parmesan, grated (about 3/4 cup)
• 3 garlic cloves, finely grated
• 6 cups basil leaves
• 3/4 cup extra-virgin olive oil
• 1 tsp. kosher salt