1/2 pint Cherry tomatoes

4 slices Sour dough bread

2 T. Virgin olive oil

1 clove Fresh garlic, peeled

1/2 clove Fresh garlic, peeled

1 each Salted anchovies – soaked in water for 30 minutes and rinsed

1/2 C. Virgin olive oil

2 T. Parsley, chopped fine (amount after chopping for all herbs)

2 T. Chervil, chopped fine

2 T. Chives, chopped fine

2 T. Basil leaves, chopped fine

Salt and black pepper

 

Prepare the garlic croutons by brushing the bread on both sides with olive oil, then toasting. After toasting, rub the bread lightly with the garlic clove and set aside. Prepare the herb dressing for the tomatoes by pounding the garlic clove with the anchovies in a mortar and pestle until smooth. Combine with the chopped herbs, oil and season to taste with salt and black pepper. Slice the tomatoes and stem the cherry tomatoes then toss in the herb dressing . Arrange the slices in a stack on top of the crouton. Drizzle the herb dressing over the tomato slices and around the plate and sprinkle the cherry tomatoes and picked herb leaves around as a garnish.