- 2cups lightly packed fresh cilantro
- 1⁄4cup fresh mint leaves
- 1fresh jalapeno pepper, seeded and cut up
- 1tablespoon lime juice
- 1teaspoon sugar
- 1⁄2teaspoon grated fresh ginger
- 1⁄4cup salted peanuts
- 1 -2tablespoon water
- baguette (cut in 20 1/4-inch-thick slices)
- 3⁄4cup chopped cucumber
- 5cherry tomatoes, quartered
- mint sprig (optional)
To toast bread slices: Lightly brush both sides of bread slices with olive oil (3 to 4 tablespoons total).
Arrange in a single layer on a large baking sheet.
Broil 4 to 5 inches from heat for 1 or 2 minutes or until lightly browned.
Turn over bread slices.
Broil 1 to 2 minutes more or until lightly browned.
Transfer to a wire rack to cool.
In a food processor combine cilantro, mint, pepper, lime juice, sugar, and ginger.
Cover, process until nearly smooth.
Add peanuts; cover and process until combined.
Add water until spreading consistency.
Spread one side of each toasted baguette slice with some of the mixture.
Top with the cucumber, tomato, and mint.