2 bunches fresh Italian flat-leaf parsley
4 cloves garlic
Zest of 1/2 a lemon
Sprig fresh oregano, leaves picked
Sprig fresh thyme, leaves picked
1 tablespoon lemon juice
1 tablespoon coarsely cracked pepper
1 teaspoon toasted coriander seeds
10 tablespoons olive oil
2 slices thick-cut French bread (sourdough or another quality sliced bread can be substituted)
1 tablespoon shredded fresh mozzarella
1 ripe heirloom tomato, sliced
1 1/2 teaspoons parsley salad (finely chopped parsley, garlic, pepper and scallions)
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