SAVOUR Manitoba

36 SAVOUR MANITOBA | FALL 24 Frescolio cont. TOMATO AND WHITE BEAN Panzanella SERVINGS: 6 | PREP TIME: 10 MIN | COOK TIME: 10 MIN INGREDIENTS 5 cups crusty bread cut or torn into 1" cubes 5 tbsp Frescolio Garlic Infused Olive Oil sea salt pinch red pepper flakes 4 cups tomatoes chopped 1 small red onion thinly sliced 1 cup cannellini beans (white kidney beans) drained and rinsed 2 garlic cloves smashed with the flat side of a knife 12 large basil leaves torn 3 tbsp Frescolio Red Wine Vinegar 1/4 cup Frescolio Basil Infused Olive Oil fresh ground pepper Parmesan or Asiago grated, optional (skip for vegan option) INSTRUCTIONS Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Toss the bread with the garlic infused olive oil, a pinch of sea salt and the red pepper flakes. Spread the bread evenly on the baking sheet and toast in the oven for 8-10 minutes, until the bread is slightly crunchy on the outside, but still soft in the middle. In a large mixing bowl, combine the tomatoes, onion, beans, garlic, basil, red wine vinegar and a pinch of sea salt. Let the mixture rest for 30 minutes. To make the dressing, drain the juice that's formed at the bottom of the bowl of tomatoes and transfer it to a small bowl. Whisk in the basil infused olive oil. When ready to serve, remove the garlic cloves and add the toasted bread cubes to the tomato and bean mixture. Add the dressing and toss everything together. Add a little more sea salt if needed. Let the panzanella sit for a few minutes before serving. Add freshly ground pepper and a few gratings of parmesan just before serving, if desired. ADAPTED FROM JESSICA MURNANE'S GORGEOUS AND INSPIRING COOKBOOK ONE PART PLANT.

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