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Fresh Herbed Heirloom Tomatoes and Goat Cheese Crostini

Yield 4 servings
Basil and parsley are pureed with lemon juice and oil in a flavorful drizzle for fresh tomatoes.

Ingredients

  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons water
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon extra-virgin olive oil
  • 8 (1/4-inch-thick) slices diagonally cut French bread baguette
  • 4 teaspoons goat cheese, divided
  • 20 (1/4-inch-thick) slices tomato
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided

Nutrition Information

  • calories 110
  • caloriesfromfat 34 %
  • fat 4.1 g
  • satfat 1.2 g
  • monofat 1.6 g
  • polyfat 1 g
  • protein 3.3 g
  • carbohydrate 16.5 g
  • fiber 2.3 g
  • cholesterol 2 mg
  • iron 1.2 mg
  • sodium 350 mg
  • calcium 25 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place the first 5 ingredients in a blender; process until smooth.

  3. Place baguette slices in a single layer on a baking sheet. Bake at 350° for 7 minutes or until crisp. Spread 1/2 teaspoon cheese over each slice.

  4. Divide tomatoes evenly among 4 salad plates. Drizzle each serving with 1 tablespoon herbed oil. Sprinkle each with 1/8 teaspoon salt and 1/8 teaspoon pepper. Garnish each with 2 crostini.