Herb Toasts And Tomato Salad Food

HERB AND GOAT CHEESE TOASTS

Steps:

• Arrange sliced baguette or sliced crusty roll rounds on a cookie sheet or broiler pan. Toast under hot broiler until lightly golden on each side. Remove toasts from broiler and arrange on a serving plate. Remove goat cheese log or buttons from packaging and set on cutting board. Chop and combine fresh chives, rosemary and parsley. Add coarse black pepper to the herb mixture. Roll goat cheese in the herbs to coat evenly. Set goat cheese alongside toasts. Using a spreader or butter knife, spread herbed cheese on warm toasts.

HERB AND EGG SCRAMBLE WITH GARLIC TOAST AND SLICED TOMATO

Steps:

• Whisk eggs with cheese and chives and season with salt and pepper and a few drops hot sauce. Preheat a large nonstick skillet over medium heat. Add butter or extra-virgin olive oil to the pan. Heat butter or oil, then add eggs. Add the optional addition, if desired, at this point. Scramble to desired consistency and serve with a sliced plum tomato per person, seasoned with salt and pepper, alongside the eggs. Pass garlic toast at table: rub hot toast with cracked garlic, then butter as usual.

TOMATO-HERB SALAD

Steps:

• Cut 2 pounds mixed tomatoes into wedges. Whisk 1 tablespoon each chopped mixed herbs and lemon juice, 2 teaspoons each whole-grain mustard, mayonnaise and olive oil, 1/2 teaspoon honey, and salt and pepper to taste. Toss with the tomatoes. Top with more herbs.

MARINATED TOMATO SALAD WITH HERBS

Steps:

• Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.
• Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.
• Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.

HERB TOASTS

Steps:

• Slice a baguette in half crosswise, then cut each half lengthwise into 4 sticks. Cook 3 tablespoons minced red onion in 4 tablespoons butter until soft. Season with salt and pepper and add 1/4 cup minced mixed herbs. Brush onto the bread and sprinkle with parmesan cheese. Bake at 400 degrees until golden, 10 to 15 minutes.
• Photograph By Antonis Achilleos

TOMATO-HERB SALAD

Steps:

• Cut 2 pounds assorted heirloom tomatoes into wedges. Whisk 1 tablespoon each lemon juice and chopped mixed herbs (such as chives, basil and parsley), 2 teaspoons each whole-grain mustard, mayonnaise and olive oil, 1/2 teaspoon honey and salt and pepper to taste in a large bowl. Add the tomatoes and gently toss. Sprinkle with more chopped herbs.

HERB TOAST

Steps:

• Cream the butter and mix in the herbs and parsley.
• Spread butter on individual slices of bread.
• Bread can also be cut into triangles, thin strips or different shapes with a cookie cutter.
• Place the bread slices on an ungreased cookie sheet and bake in a preheated 250° oven for 1 hour.
• The toast should be nicely browned before removing from the oven.
• Serve on a platter garnished with water cress or parsley sprigs.
• Serve with soup and/or salad.

FARRO SALAD WITH TOMATOES AND HERBS - GIADA DE LAURENTIIS

Steps:

• In a medium saucepan, combine the water, farro, and salt, then turn heat to high and bring it all to a boil.
• When it has come to a boil, reduce the temperature to medium low, cover, and let simmer until the farro is tender, about 30 minutes.
• Remove from heat, drain mixture well, then pour it all into a large ceramic or porcelain bowl and set aside to let cool.
• When cooled, add the chopped tomatoes, onion, chives, and parsley, tossing to combine.
• In a separate bowl, combine the garlic, vinegar, pepper, and olive oil, and whisk well until incorporated to make the dressing.
• Combine the dressing with the farro mixture, tossing it to coat well; season to taste with salt.
• Note: this salad can be made the day before and stored in the refrigerator- Giada suggests serving it at room temperature, so just make sure to take it out of the fridge an hour before serving, or taste it cold to see if you like it that way, too; also, a few sliced black and/or green olives can be a nice addition.

HERB TOASTS

Steps:

• Preheat oven to 350 degrees F.
• Split the bread horizontally.
• Brush all four circles with the oil or butter; sprinkle the combined herbs over the bread.
• Put them on oven trays and bake for 7 to 10 minutes, depending on your oven.
• You can cut the bread in pieces before baking or carefully break them up after they are baked and cooled, this gives a more"rustic" look For variations add: garlic, cayenne, paprika or some fresh grated Parmesan.

SPICED TOMATO COOLER WITH HERB SALAD AND GOAT-CHEESE TOASTS

Steps:

• In a small sauté pan over medium heat, toast the pumpkin seeds or pepitas with a little salt to just heat through and color a bit. Set aside for the salad.
• In the same pan, heat the oil with the garlic clove and the cumin, paprika and cayenne, stirring until it smells spicy. Take care not to burn. Set aside.
• Pass the tomatoes through the medium plate of a food mill set over a nonreactive bowl. (If you don't have a food mill, use a cheese grater.) Add 1/4 cup cold water.
• Scrape the spices and oil into the tomato purée, discarding the garlic. Stir in the salt, pepper, lemon juice, Angostura bitters, Worcestershire sauce and cilantro sprigs. Taste for seasoning, cover and refrigerate.
• Assemble the salad: Put the sautéed pumpkin seeds, celery, watercress and arugula, scallion, cucumber and cilantro into a bowl. Dress with the oil and vinegar and season with salt and pepper. Toss lightly.
• Divide the salad among 4 plates, with 2 toasts on each. Gently spoon a teaspoon or so of goat cheese onto each toast. Divide the tomato juice (discarding the cilantro stems) among 4 tumblers. Add a sliver of lemon, a couple of ice cubes, a grind of black pepper and a sprig of cilantro over each and serve.

HERB TOASTS AND TOMATO SALAD

Steps:

• 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.