Herb Tartines

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adapted from: Health Magazine
serves: enough for 2-4 people to munch on

These herb tartines may not look like they have a whole lot going on, but they were the best thing I tasted during the week I made them . Once David and I had eaten them all we were left wanting more. I adapted them from the original recipe as the arugula around here has been a bit shoddy lately. I decided to omit the chervil and just use basil and tarragon and watercress in place of the arugula. I’m of the opinion that almost anything could be delicious if it happens to rest on a slice of golden, toasted baguette. The combination of fresh herbs and delicate shavings of Parmigiano Reggiano is no exception. Sometimes simple food simply tastes the best. Feel free to try any herb combination that sounds good based on what is fresh locally. Parsley or dill would be tasty as well.

½ bunch basil
1 or 2 handfuls of watercress
1 sprig tarragon
Parmigiano Reggiano
extra –virgin olive oil
1 garlic clove, peeled and minced
I half baguette, sliced into rounds, or sliced lengthwise
salt + pepper

Pour 2 or 3 tablespoons of olive oil into a small bowl and stir in the garlic. Let sit while you prepare the greens.

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Pick the leaves from the basil, watercress and tarragon. Finely chop the basil. You can coarsely chop the other greens if you’d like. I left them whole. Add the basil, watercress and tarragon to a medium bowl. With a vegetable peeler, shave the cheese into the bowl with the greens. Toss with enough olive oil to lightly coat.

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Using a pastry brush, brush the garlic oil onto both sides of the sliced baguette. Heat a large nonstick skillet over medium heat and add the bread in a single layer. Toast on both sides until lightly browned.

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Divide the herb mixture among the toasts and lightly season with salt and pepper.

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