Crab and Lemon Bruschetta

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.1 teaspoon cayenne pepper 
• 1  ciabatta loaf cut into 12 (1/) slices
• 0.3 cup chives fresh chopped
• 1 clove garlic peeled halved
• 0.3 teaspoon kosher salt 
• 0.5 teaspoon kosher salt 
• 3 tablespoons juice of lemon fresh ( 1 large lemon)
• 1 large lemon zest 
• 8 ounces lump crab meat 
• 0.3 cup mayonnaise 
• 0.3 cup olive oil 
• 3 tablespoons greek yogurt plain

Equipment

• bowl
• baking sheet
• oven

Directions

1. Watch how to make this recipe.
2. Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Arrange the bread slices in a single layer on a heavy baking sheet.
3. Drizzle both sides of the bread with the oil. Season with salt and bake until light golden, about 10 minutes. Cool for 1 minute, and then rub the toasts with the cut side of the garlic.
4. For the crab: In a small bowl, gently combine the crab, lemon juice, chives, and salt.
5. For the mayonnaise: In a small bowl, combine the mayonnaise, yogurt, lemon zest, salt, and cayenne pepper.
6. Divide the crabmeat evenly and place on top of the toasts. Dollop with about 1 teaspoon of the mayonnaise mixture and serve immediately.