INGREDIENTS

• 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)

DIRECTIONS

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.