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This recipe is quick and easy and healthy, too! 

4 slices of thick country bread
Good quality extra virgin olive oil
1 cup fresh, seasonal strawberries, coarsely chopped
About 6 medium lemon verbena leaves, finely chopped
1/2 cup thick Greek-style yogurt (unflavored, such as Fage)
4 sprigs of lemon verbena for garnish (optional)

You will also need:
Panini maker or cookie sheet and oven

Drizzle the bread on both sides with olive oil.  Toast the bread either in the panini maker or else in the oven at 425 degrees Fahrenheit.  Remove when crisp and lightly browned.

Meanwhile, mix the chopped strawberries with the chopped lemon verbena.  Set aside.

When the bread has cooled slightly, spread each slice generously with the thick yogurt.  Spoon the strawberries over the yogurt.  Drizzle with olive oil. 

Garnish with lemon verbena, if desired.

Servings:  2-4.

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