Herb Toasts and Tomato Salad

This variation of bruschetta uses roasted garlic.

  • Servings: 6
Herb Toasts and Tomato Salad

Source: Martha Stewart Living, July 2007


  • 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


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


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