1 1/2 cups ciabatta bread, crusts removed, cut 1/2-inch thick slices
3 tablespoons olive oil
1 sprig fresh thyme
1 sprig fresh rosemary
1 pint cherry tomatoes
1/2 cup pine nuts, toasted
1/4 cup red onions, julienned
1 tablespoon aged balsamic vinegar
2 tablespoons torn fresh basil leaves
2 tablespoons torn fresh parsley leaves
2 tablespoons chopped fresh chives, about 1-inch pieces
Salt and freshly ground black pepper
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