Toast With Tomato Butter And Marjoram Recipes

ROASTED TOMATO AND BUTTER BEAN TOASTS

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the butter beans on one side of a baking dish and the tomatoes on the other side. Drizzle with 2 tablespoons olive oil, the 2 sliced garlic cloves and a sprinkle of sea salt all over.
• Sprinkle the sage only over the butterbeans and drizzle the Worcestershire sauce only over the tomatoes. Toss each section individually with a couple of spoons and keep separate, to keep the flavors separate.
• Bake until the butter beans start to turn golden and the cherry tomatoes are soft and roasted, about 15 minutes. Remove from the oven.
• Meanwhile, put the slices of baguette on a baking sheet, drizzle each with 1/2 tablespoon olive oil and toast in the oven until golden, about 12 minutes. Then remove to cool.
• When the toasts are cool, rub one side of each with the remaining whole garlic clove.
• To assemble, lay some of the butter beans (about 4) on each toast, pressing down gently with a fork to slightly crush so they do not roll around. Arrange 2 roasted tomatoes on top and garnish with a few chives. Arrange on a serving plate and eat!

TOMATO AND CORN SALAD WITH MARJORAM

Steps:

• Cook corn in large pot of boiling salted water until tender, about 5 minutes. Cool. Cut kernels from cobs.
• Whisk oil and vinegar in medium bowl to blend. Add corn, tomatoes, feta, and marjoram; toss to coat.
• Arrange lettuce leaves on platter. Spoon tomato and corn salad onto leaves and serve.