Tomato-Coriander Bruschetta

• 2 tablespoons whole coriander seeds
• 2 12-ounce bags or baskets cherry tomatoes, stemmed
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon dried crushed red pepper
• 4 teaspoons chopped fresh marjoram
• 1 sourdough baguette, cut crosswise into 1/2-inch-thick rounds

1. Preheat oven to 400F.
2. Stir coriander seeds in heavy small skillet over medium heat until aromatic, about 1 minute.
3. Cool seeds 10 minutes.
4. Place in plastic bag; crush coarsely with mallet.
5. Combine tomatoes, olive oil, garlic, and crushed red pepper on rimmed baking sheet; toss to blend.
6. Sprinkle generously with salt.
7. Bake until tomatoes are golden brown and soft, about 15 minutes, then broil until brown in spots, about 2 minutes.
8. Mix in coriander and marjoram.
9. Cool topping on sheet 15 minutes.
10. Arrange bread slices on baking sheet.
11. Bake until just beginning to color, about 5 minutes.
12. Mound tomato topping on toasts.
13. Arrange on platter and serve.

coriander seeds, baskets cherry tomatoes, extravirgin olive oil, garlic, red pepper, fresh marjoram, baguette

Taken from www.epicurious.com/recipes/food/views/tomato-coriander-bruschetta-108228 (may not work)