Lightly coat pepper and asparagus with olive oil and season with salt and pepper. Brush both sides of sliced baguette with olive oil, season with salt and pepper and grill; stay close to the bread because it will burn quickly. Grill vegetables until nice caramelized color is achieved and set aside. Try to remove as much of the pepper skin as possible before dicing. While allowing grilled items to cool, dice seeded tomatoes, red onion, garlic, yellow pepper, olives and place in mixing bowl. Season the vegetable mixture with the olive oil and white balsamic vinegar, add Crab Classic and toss to mix. Julienne basil with a very sharp knife and add to vegetable mixture, gently mix. Season mixture with salt and pepper. Slice the ball of mozzarella into thin slices and cut those slices into half and set aside. Lay sliced baguette on a cookie sheet and top with tomato and Crab Classic mixture. Place two pieces of the mozzarella across the tomato mixture exposing the two ends of the baguette to show tomato and Crab Classic mixture. Place cookie sheet on a very hot grill just to slightly melt cheese. Remove from grill. Arrange mix greens and grilled asparagus on a serving platter and top with Crab Bruschetta. Garnish each Crab Bruschetta with the remaining julienne basil and sprig of thyme. Serve.

The Crab Bruschetta mixture can be used as a pasta salad or hot pasta dish.

Makes 4 servings.

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