Tomato-Coriander Bruschetta

1. 1

   Preheat oven to 400F.

2. 2

   Stir coriander seeds in heavy small skillet over medium heat until aromatic, about 1 minute.

3. 3

   Cool seeds 10 minutes.

4. 4

   Place in plastic bag; crush coarsely with mallet.

5. 5

   Combine tomatoes, olive oil, garlic, and crushed red pepper on rimmed baking sheet; toss to blend.

6. 6

   Sprinkle generously with salt.

7. 7

   Bake until tomatoes are golden brown and soft, about 15 minutes, then broil until brown in spots, about 2 minutes.

8. 8

   Mix in coriander and marjoram.

9. 9

   Cool topping on sheet 15 minutes.

10. 10

    Arrange bread slices on baking sheet.

11. 11

    Bake until just beginning to color, about 5 minutes.

12. 12

    Mound tomato topping on toasts.

13. 13

    Arrange on platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.