This is almost like a salad on toast, but there’s no vinegar because its potency would overwhelm the delicate greens. If you’d like a touch of acidity, squeeze lemon juice on top just before serving.
Prep: 5 minutes; Cook: 2 minutes.
How to Make It
Pick the leaves from the basil, chervil, and tarragon. Finely chop the basil and coarsely chop the chervil and tarragon. With a vegetable peeler, shave the cheese (or you can coarsely grate it). In a large bowl, toss the arugula, herbs, and cheese with 1 TBSP oil.
In a small bowl, combine the garlic with the remaining TBSP oil. Rub the garlic on the bread. Heat a nonstick skillet over medium heat and add the bread in a single layer. Toast on both sides until lightly browned.
Divide the herb mixture among the toasts and season with pepper.
