3 Crab, Tomato, Pepperoncini, Chilli & Parsley


Preparation info

  • Difficulty


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

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Combine 1 tablespoon each of white balsamic vinegar and extra virgin olive oil, 1 small finely chopped French shallot and the finely grated zest of 1 lemon to make a vinaigrette. Season with salt and freshly ground black pepper to taste. Top the bruschetta with a couple of slices of ripe oxheart (beefsteak), zebra or delicious tomato, then a spoonful of fresh white crab meat. Drizzle with a little of the vinaigrette, scatter with finely chopped red chilli, chopped parsley and a few pepperoncini (pickled Tuscan pepper).