Grilled Bruschetta with Crab and Grape Salsa

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  • Yield: 8 servings
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1 cup fresh crab meat, free of shell fragments (approx. 1/2 lb. wt.)

1 cup green California seedless grapes, rinsed and sliced in half

2 tablespoons red onion, finely chopped

1 tablespoon fresh basil, minced

pinch red chili flakes

1 small tomato, finely chopped (approx. 3/4 cup)

1/3 cup extra virgin olive oil

1/2 lemon, juiced (about 1 tablespoon)

1 clove garlic, minced

Seasoned Oil for Brushing Bruschetta:

1/4 cup extra virgin olive oil

1 clove garlic, minced

1/4 teaspoon red chili flakes

1 loaf French baguette, sliced 1/2 inch thick


  1. In mixing bowl, toss together salsa ingredients. Set aside. In small bowl, stir together seasoned oil ingredients. Brush onto slices of bread. Pre-heat gas grill to medium, then grill bread slices until toasted, about 2 minutes on each side. Place on serving tray and top with spoonfuls of salsa. Note: Salsa can be prepared a couple of hours ahead of time and refrigerated until ready to use. Bread slices can also be toasted in pre-heated 400 degree oven for 10-15 minutes until golden brown.
  2. Nutritional analysis per serving: Calories 207; Protein 8 g; Carbohydrate 8 g; Fat 17 g; Saturated Fat 2 g; 71% Calories from Fat; Cholesterol 23 mg; Sodium 147 mg; Fiber .7g.