Herb Toasts and Tomato Salads |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is such a delightful brunch idea, and just so delicious - Thank you again Martha!! Ingredients:
2 tablespoons finely chopped fresh flat-leaf parsley |
salt and pepper |
1 teaspoon finely chopped fresh thyme |
1/2 teaspoon fresh rosemary or 1/2 teaspoon oregano or 1/2 teaspoon marjoram, finely chopped |
1/3 cup extra virgin olive oil |
3 cloves roasted garlic |
6 slices rustic bread, cut on the diagonal, 1/4 inch thick |
2 large beefsteak tomatoes, coarsely chopped (each about 9 oz) |
Directions:
1. Preheat oven to 400°F Combine herbs, 1/2 teaspoons salt, 1/8 teaspoons pepper, the oil and roasted garlic with the back of a fork.
2. Arrange the bread in a single layer on a baking sheet. Brush some of the herb mixture on tops. Bake until edges begin to brown, about 8 minutes.
3. Toss tomatoes with remaining herb mixture, salt and pepper. Serve toasts topped with tomato salad.
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