Lump Crab Bruchetta

Ingredients:

• 4 ea Focaccia, sliced & toasted
• 4 t Goat cheese
• 4 t Parmesan Reggiano - grated
• 4 T Balsamic Tomatoes
• 1oz. Saute baby spinach, cooled
• 1oz. Basil Pesto
• 4oz. Lump crab meat
• 2oz. Balsamic syrup

Procedure:

Cut focaccia into 1/4" by 4" long slices. Brush each slice with extra virgin olive oil and season w/ fresh cracked pepper and kosher salt. Lay each slice on a sheet pan and toast in a 400F oven for 10 minutes or until golden brown. Allow to cool. Next layer and divide each slice with basil pesto, goat cheese, baby spinach, parmesan cheese, lump crab meat and balsamic tomatoes. Finish each slice with a drizzle of balsamic syrup.

Recipe by Jim Epper - Fleet Landing Restaurant