Method

• 1.
  Preheat an oven grill to high. Place the chillies on a foil lined baking tray, then grill, turning, for 25-30 minutes until blackened. Remove chillies from the tray, place in a resealable plastic bag and set aside for 1 hour.
• 2.
  Remove chillies from the bag and peel off skin. Roughly chop, then transfer to a bowl with 2 tbs olive oil. Season with salt flakes and stir to combine.
• 3.
  In a separate bowl, combine the crabmeat, lemon juice and remaining 1 tbs olive oil.
• 4.
  Preheat a chargrill pan or barbecue to high heat. Brush both sides of sourdough with extra olive oil, then chargrill for 2 minutes each side or until charred. Rub one side of grilled bread with the cut side of the garlic, then top with crabmeat and the roasted chillies.
• 5.
  Serve bruschetta warm topped with micro parsley leaves.