1/4 cup chopped fresh basil
14 cup fresh chopped parsley
2 Tbsp. water
2 Tbsp. fresh lemon juice
1 tsp. EVOO
8 (1/4" thick) slices diagonally cut
French bread baguette
4 tsp. goat cheese
20 (1/4" thick) slices tomatoes
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Preheat the oven to 350*F.
Place first 5 ingredients in a blender, process until smooth.
Place baguette slices in a single layer on a baking sheet. Bake for 7 minutes or until crisp. Spread 1/2 tsp. cheese over each slice.
Divide tomatoes evenly among 4 salad plates. Drizzle each serving with 1 Tbsp. herbed oil. Sprinkle each with 1/8 tsp. salt and 1/8 tsp. pepper.
Garnish each with two crostini.
This salad is so good on a hot day for a light lunch.