Ingredients
2
tbsp whole coriander seeds
2
12-ounce bags or baskets cherry tomatoes, stemmed
1/4
cup extra-virgin olive oil
1/2
tsp dried crushed red pepper
4
tsp chopped fresh marjoram
1
sourdough baguette, cut crosswise into 1/2-inch-thick rounds
Directions
1.
Preheat oven to 400°F. Stir coriander seeds in heavy small skillet over medium heat until aromatic, about 1 minute. Cool seeds 10 minutes. Place in plastic bag; crush coarsely with mallet.
2.
Combine tomatoes, olive oil, garlic, and crushed red pepper on rimmed baking sheet; toss to blend. Sprinkle generously with salt. Bake until tomatoes are golden brown and soft, about 15 minutes, then broil until brown in spots, about 2 minutes. Mix in coriander and marjoram. Cool topping on sheet 15 minutes.
3.
Arrange bread slices on baking sheet. Bake until just beginning to color, about 5 minutes. Mound tomato topping on toasts. Arrange on platter and serve.
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