🌸🍑 Summer on Toast 🌸🍑 Stone Fruit and Cherry Tomatoes Tartine! This combination of flavors is just fantastic!!
Basil,... all on toasted sourdough bread
a recipe from @botanicafood found on @voguemagazine...
it goes like....
Stone Fruit & Tomato Tartine
Makes 4 hearty servings
“This recipe is a take on a classic panzanella. Vibrant, summery flavors, meant to be served al fresco. Basil oil-marinated beans make it hearty enough to serve as a main course (and are one of our favorite things to keep on hand to throw in summer salads). As for the garlic-rubbed, olive oil-drizzled toast that serves as a base: We think this is how crusty bread should always be treated!
2 firm but flavorful peaches (or nectarines), quartered
Sea salt & freshly ground black pepper
3 ripe apricots, sliced
2 cups tiny tomatoes,halved
2 cups basil oil-marinated beans (recipe on site), with plenty of basil oil
2 tsp sherry vinegar
1/4 cup thinly sliced scallion greens 1/2 cup thinly sliced opal basil leaves 1/2 cup torn Italian basil leaves
4 thick slices of sourdough bread
2 big garlic cloves
Optional: halved Hunks of manouri or fresh mozzarella cheese
Brush the cut side of the peaches with olive oil and grill (or sear in a hot cast-iron pan), cut side down, for 30 seconds or so on each side, until caramelized.
Slice each quarter in half, and season with a sprinkle of sea salt and black pepper. In a bowl, combine the seared peaches, sliced apricots, tomatoes, marinated beans and basil oil, and a splash of some delicious olive oil (though the bean-marinating oil is the main event here). Add the sherry vinegar, and season with salt and pepper. Stir gently, and taste for seasoning. Reserve some of the scallion greens and basil leaves for garnish, and stir the rest into the peach-tomato-bean mixture... “read the full recipe on the site!!! 🤓💻 #lppcookbook #toast #botanica #vogue #recipe #summer #summertoast #summerstaple #HBfit #breakfasttoast #lunch #foodphotography #foodinspiration #breakfastibspo #plantbased #veganbreakfast #healthybreakfast