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Place different color tomatoes in separate bowls and season with salt & pepper to taste. Set aside. Add lemon juice and a pinch of salt to crab meat and mix. Slice avocado and sprinkle with lime juice. Add balsamic to red tomato.
Using a slotted spoon, place a thick layer of red tomato on bottom of bowl. Sprinkle 1/2 the goat cheese, a tbsp of bacon on top. Layer 1/2 the crab and then enough avocado to make a think layer. With a slotted spoon, add a thick layer of the yellow tomato. Repeat from goat cheese to avocado. Finish with another thick layer of red tomato.
Submitted by Erin Mosow at Tomato Art Festival Recipe Contest 1st Place Winner
Fresh, cool dip with delicious TN tomatoes as the clear star of the dip. Using fresh crab is key. The balance of flavors are delightful—enjoy it all tomato-season long!