Servings: 6 to 8
“I really love seafood as a starter, and these crostini are great to nibble on,” says chef Luke Thomas. Rich but also light-feeling, they make a perfect small bite before the big meal.
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Wonderful! The second time I made them I did not toast the baguette but cut each slice in half so they were bite size. We liked them better that way.
These are A.M.A.Z.I.N.G. Made them for the holidays instead of crab rangoons and they were superb. Will definitely be one of my holiday traditions going forward.
Delicious! The best crab appetizer I have ever made. Prepped all the components earlier in the day & toasted the baguette slices and put together right before guests arrived. Pretty on a platter and everyone loved them. A keeper!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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