Crab Toasts with Avocado and Espelette {Recipe}

When award-winning chef Jose Garces opened a new location of his Philadelphia wine bar Tinto this winter in Palm Springs, locals discovered that his Basque-inspired cuisine was equally fit for the California sunshine. Tinto’s menu of modern tapas (or pintxos, in Basque country) includes Serrano-ham-wrapped figs, marinated Mantequilla olives and more substantial small plates like these crab toasts, in which the Iron Chef tops toast rounds with a thin layer of tomato puree, a sliver of silky avocado and a spoonful of creamy crab salad. Serve the dish as a starter at your next dinner party and your guests will be sending their thanks to Spain. 

2. Meanwhile, in a large bowl, combine the crab with the shallots, red bell pepper, parsley, chives, mayonnaise, crème fraîche, mustard, lemon zest and lemon juice. Mix until just combined. Season with salt and set aside. 

3. Preheat the oven to 425? and line a baking…

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