Crab Norfolk Bruschetta

  • 6 oz. fresh crabmeat
  • 2 thin slices Virginia country ham
  • 1/8 c. onion, chopped
  • 3 tbsp. butter, melted
  • French or Italian bread, sliced diagonally
  • Olive oil (to brush on bread)
  • Fresh clove garlic
  • Tomato, thinly sliced
  • Fresh basil leaves
Cut thinly sliced ham into small strips and set aside. Sauté onion in butter over low heat. Add ham and crabmeat and stir gently until warm. Broil bread slices until slightly toasted, then brush with olive oil and rub with clove garlic. Layer tomato slices, ham and crabmeat mixture over toasted bread and garnish with fresh basil leaves. Serves 2 to 4.
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