.botanicafoods's chefs share 3 vegetarian recipes that are as beautiful as they are delicious.
This recipe is a take on panzanella. We’ve reimagined the classic Tuscan bread salad as a tartine piled with vibrant, summery flavors, meant to be served al fresco, with a steak knife and ample rosé. Basil oil-marinated beans make it hearty enough to serve as a main course .
Brush the the bread with olive oil and grill on both sides until nicely toasted. Starting with the crust , rub the cut side of a garlic clove all over every inch of the bread. Really get the garlic in there; if the scent of garlic isn’t wafting, you’re not pressing hard enough! To make the basil oil: Bring a pot of heavily salted water to a boil. Toss in the basil leaves, and stir to submerge for 10 seconds; then immediately remove, drain, and shock the leaves in ice water for 10 seconds . Squeeze the water entirely from the leaves, put the basil in a blender, add the oil and sea salt, and puree until smooth. Taste and add salt as needed .
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