Herb Toasts and Tomato Salads

• 2 tablespoons finely chopped fresh flat-leaf parsley
• salt and pepper
• 1 teaspoon finely chopped fresh thyme
• 12 teaspoon fresh rosemary or 12 teaspoon oregano or 12 teaspoon marjoram, finely chopped
• 13 cup extra virgin olive oil
• 3 cloves roasted garlic
• 6 slices rustic bread, cut on the diagonal, 1/4 inch thick
• 2 large beefsteak tomatoes, coarsely chopped (each about 9 oz)

1. Preheat oven to 400F Combine herbs, 1/2 teaspoons salt, 1/8 teaspoons pepper, the oil and roasted garlic with the back of a fork.
2. Arrange the bread in a single layer on a baking sheet.
3. Brush some of the herb mixture on tops.
4. Bake until edges begin to brown, about 8 minutes.
5. Toss tomatoes with remaining herb mixture, salt and pepper.
6. Serve toasts topped with tomato salad.

parsley, salt, thyme, fresh rosemary, extra virgin olive oil, garlic, bread, beefsteak tomatoes

Taken from www.food.com/recipe/herb-toasts-and-tomato-salads-373838 (may not work)