Ingredients
1 loaf French bread, such as ficelle or demi-baguette, thinly sliced on the diagonal
4 1/2 teaspoons extra-virgin olive oil, plus more for brushing
1 1/2 pounds assorted fresh garden and cherry tomatoes
1/2 teaspoon coarse salt
Pinch of freshly ground pepper
1/2 cup loosely packed fresh basil leaves, plus small sprigs for garnish
1/4 cup loosely packed fresh chervil
1 tablespoon red-wine vinegar
Preparation
Heat a grill or grill pan or preheat oven to 350 degrees. Place bread on grill or on a baking sheet in the oven; toast until golden on both sides, turning once. Transfer to a serving platter, and lightly brush one side of each slice with oil.
Roughly chop or slice tomatoes, and place in a large bowl. Add the salt and pepper, and toss to combine. Add basil and chervil, and drizzle with the oil and vinegar. Gently toss again. To serve, spoon tomato mixture over bread, and garnish with basil sprigs.
