For the toasted bread, preheat the oven to 350°F.

Whisk together olive oil with garlic, thyme, salt and pepper.

Place bread in a large mixing bowl and drizzle with 5 tablespoons of the oil mixture.

Toss to coat evenly.

Arrange bread cubes on a parchment-lined baking sheet.

Bake 15 to 20 minutes, until golden and slightly crispy.

Let cool to room temperature.

For the vinaigrette, toss yellow tomatoes with the remaining 2 tablespoons oil-garlic mixture.

Spread on another parchment-lined baking sheet and roast at 350°F until lightly browned, 15 to 20 minutes.

Remove from oven and allow to cool slightly.

Remove skins from tomatoes and discard, squeezing any juice from the skins into a blender or food processor.

Add peeled tomatoes and process with vinegar, salt, pepper and olive oil until smooth. Refrigerate until needed.

For the goat cheese, slice goat cheese log into 8 rounds using a knife dipped into hot water.

Process pistachios with bread crumbs in a food processor until finely ground; place in a bowl.

Place flour in a separate bowl and season with salt and pepper.

Whisk together egg with water in a bowl.

Arrange bowls in the following order: flour, egg wash, breadcrumbs.

Heat olive oil in a sauté pan over medium heat.

Dip goat cheese rounds in flour, then egg wash, then bread crumbs.

Cook 30 seconds to 1 minute per side, until golden and crisp.

Drain on a paper towel-lined plate.

To assemble the salad, toss arugula, red heirloom tomatoes and toasted bread in a large mixing bowl with just enough vinaigrette to coat.

Divide among eight plates.

Divide crabmeat among the salads.

Arrange two slices of avocado per salad over the crab and top with a goat cheese round.