Bruschetta with crab, stracciatella cheese and tomatoes
2 servings
20 minutes
Recipe from the chef of the restaurant "Gretel" Alexander Chelmakin.
Calories175.7kcal
Proteins7.7grams
Fats8.4grams
Carbohydrates16.9grams
Ciabatta
50
g
Tomatoes
50
g
Lime juice
2
ml
Sugar
4
g
Orange zest
2
tbsp
Garden cress
1
pc
Celery stalk
10
g
Herb butter
5
g
1
Grill two pieces of ciabatta until crispy.
- Ciabatta: 50 g
2
Mix orange juice, add lime juice, sugar, and orange zest. Stir until the sugar is completely dissolved and let it sit for 5 minutes.
- Freshly squeezed orange juice: 15 ml
- Lime juice: 2 ml
- Sugar: 4 g
- Orange zest: 2 tablespoons
3
Tear the crab claw into fibers, mix with orange sauce, and let it sit for 3-4 minutes.
- Crab claw meat (phalanges): 30 g
- Freshly squeezed orange juice: 15 ml
4
Slice the tomatoes into rings and blanch for 2 minutes.
- Tomatoes: 50 g
5
Top the toasted bruschetta with stracciatella cheese and blanched tomatoes seasoned with olive oil, salt, and pepper.
- Stracciatella cheese: 50 g
- Tomatoes: 50 g
- Herb butter: 5 g
6
Place crab marinated in orange sauce on the tomatoes.
- Crab claw meat (phalanges): 30 g
7
Slice the celery.
- Celery stalk: 10 g
8
Garnish with slices of celery stalk, cress salad, and green oil when serving.
- Celery stalk: 10 g
- Garden cress: 1 piece
- Herb butter: 5 g
