Herb Toasts and Tomato Salad
This variation of bruschetta uses roasted garlic.
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 <a href="/vgn-ext-templating/v/index.jsp?vgnextoid=c56453799ab03110VgnVCM1000003d370a0aRCRD">Roasted Garlic</a>
- 6 slices (1/4 inch thick) rustic bread, cut on the diagonal
- 2 large beefsteak tomatoes (each about 9 ounces), coarsely chopped
- 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.
- 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.
- Toss tomatoes with remaining herb mixture, salt, and pepper. Serve toasts topped with tomato salad.
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