The photo was taken from a hillside in Penticton looking towards Naramata, British Columbia. Lots of wild sage.
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons water
2 tablespoons fresh lemon juice
1 teaspoon extra-virgin olive oil
8 (1-1/4-inch thick) slices diagonally cut french bread baguette
4 teaspoon goat cheese, divided
20 (1/4-inch thick) slices tomato
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
Preheat oven to 350F.
Place the first 5 ingredients in a blender; process until smooth.
Place baguette slices in a single layer on a baking sheet. Bake at 350F for 7 minutes or until crisp. Spread 1/2 tsp cheese over each slice.
Divided tomatoes evenly among 4 salad plates. Drizzle each serving with 1 T herbed oil. Sprinkle each with 1/8 tsp salt and 1/8 tsp pepper.
Garnish each with 2 crostini