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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is almost like a salad on toast, but there's no vinegar because its potency would overwhelm the delicate greens. If you'd like a touch of acidity, squeeze lemon juice on top just before serving. Ingredients:
1/2 bunch basil |
1 small bunch of chervil |
1 sprig tarragon |
2 ounces pecorino cheese |
2 cups arugula |
2 tablespoons olive oil, divided |
1 garlic clove |
4 thin slices whole-wheat or multigrain baguette |
pepper |
Directions:
1. Pick the leaves from the basil, chervil, and tarragon. Finely chop the basil and coarsely chop the chervil and tarragon. With a vegetable peeler, shave the cheese (or you can coarsely grate it). In a large bowl, toss the arugula, herbs, and cheese with 1 TBSP oil.
2. In a small bowl, combine the garlic with the remaining TBSP oil. Rub the garlic on the bread. Heat a nonstick skillet over medium heat and add the bread in a single layer. Toast on both sides until lightly browned.
3. Divide the herb mixture among the toasts and season with pepper.
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