Herb Toasts and Tomato Salad

This variation of bruschetta uses roasted garlic.

Source
Martha Stewart Living, July 2007
Herb Toasts and Tomato Salad
  • servings 6

Ingredients

  • 2 tablespoons finely chopped fresh flat-leaf parsley

  • 1 teaspoon finely chopped fresh thyme

  • 1/2 teaspoon finely chopped fresh rosemary, oregano, or marjoram

  • Coarse salt and freshly ground pepper

  • 1/3 cup extra-virgin olive oil

  • 3 cloves Roasted Garlic

  • 6 slices (1/4 inch thick) rustic bread, cut on the diagonal

  • 2 large beefsteak tomatoes (each about 9 ounces), coarsely chopped

Directions

  1. Step 1

    Preheat oven to 400 degrees. Combine herbs, 1/2 teaspoon salt, 1/8 teaspoon pepper, the oil, and roasted garlic, mashing garlic with the back of a fork.

  2. Step 2

    Arrange bread in a single layer on baking sheets. Brush some of the herb mixture on tops. Bake until edges begin to brown, about 8 minutes.

  3. Step 3

    Toss tomatoes with remaining herb mixture, salt, and pepper. Serve toasts topped with tomato salad.

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Reviews (2)

  • havehookwilltravel
    8 Aug, 2008

    The tomatoes look great in the pictures but it helps the flavor to add about 2 tbspns fresh lemon juice
  • cbechtol
    5 Jul, 2008

    great complement to the antipasto
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Herb Toasts and Tomato Salad
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