Ingredients
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2 cups lightly packed fresh cilantro
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1/4 cup fresh mint leaves
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1 fresh jalapeno pepper, seeded and cut up
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1 tablespoon lime juice
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1 teaspoon sugar
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1/2 teaspoon grated fresh ginger
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1/4 cup salted peanuts
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1 -2 tablespoon water
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baguette (cut in 20 1/4-inch-thick slices)
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3/4 cup chopped cucumber
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5 cherry tomatoes, quartered
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mint sprig
Instructions
- To toast bread slices: Lightly brush both sides of bread slices with olive oil (3 to 4 tablespoons total).
- Arrange in a single layer on a large baking sheet.
- Broil 4 to 5 inches from heat for 1 or 2 minutes or until lightly browned.
- Turn over bread slices.
- Broil 1 to 2 minutes more or until lightly browned.
- Transfer to a wire rack to cool.
- In a food processor combine cilantro, mint, pepper, lime juice, sugar, and ginger.
- Cover, process until nearly smooth.
- Add peanuts; cover and process until combined.
- Add water until spreading consistency.
- Spread one side of each toasted baguette slice with some of the mixture.
- Top with the cucumber, tomato, and mint.