Botanica

Botanica

www.botanicarestaurant.com

Stone Fruit & Tomato Tartine: A vegan main course or salad piled high with grilled peaches, apricots, and tomatoes, marinated beans, and basil—perfect for al fresco dining.

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Ingredients

  • 2 firm-but-flavorful peaches (or nectarines), quartered
  • Olive oil
  • Sea salt & freshly ground black pepper
  • 3 ripe apricots, sliced
  • 2 cups tiny tomatoes (sungolds, sweet 100s or the like), halved
  • 2 cups basil oil-marinated beans
  • Delicious olive oil
  • 2 teaspoons sherry vinegar
  • ¼ cup thinly sliced scallion greens
  • ½ cup thinly sliced opal basil leaves
  • ½ cup torn Italian basil leaves
  • 4 thick slices of the most delicious levain bread you can find
  • 2 big garlic cloves, halved
  • Hunks of manouri or fresh mozzarella cheese (optional)

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