Herb Tartines

• 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

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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basil, chervil, tarragon, pecorino cheese, arugula, olive oil, garlic, thin slices, pepper

Taken from www.myrecipes.com/recipe/herb-tartines (may not work)