Max asked me to come up with recipes for football sunday but with one condition: I could only use produce from his garden as well as Plowbreak Farms in Mecklenburg, NY. Max’s garden was filled with blossomed plum tomatoes and basil. Suddenly, this dish came to me, like a flash of lighting. Using tomato, basil and white bean as a salad served with toast. This dish is levels and will instantly sets you aside from the salsa and guacamole, the traditional game day classic. I know what to make for the party person, I like to always dress to impress and have fun while doing it. Step your game up and stand out. Have fun. Its cooking, it’s fun and this dish really celebrates the harvest and changing weather. Not to mention a complete change up from the unexpected. Its an auditable.
Tomato, Basil and White Bean Salad
- ¼ Cup tarragon leaves
- ½ Cup Basil leaves
- 1 Can cannellini beans
- 1 Cup roasted tomatoes
- ⅛ Cup Red Vinegar
- ¾ Cup olive oil
- 1 T Salt
- 1 T Brown mustard
- 3 Cracks fresh pepper
- Cutting board
- Cast iron or roasting pan
- Chef knife
- Can opener
- Pepper grinder (optional)
Preheat your oven to 425 degrees. Cut tomato in half and put on a roasting pan and roast for 5 mins. Take the tomatoes out of the oven and transfer into the mixing bowl with cannellini beans and herbs.
Open the can of beans and rinse off liquid from the can that’s on the beans. Transfer into a small mixing bowl. Thinly chop the tarragon leaves and basil leaves transfer to the mixing bowl.
Take the red wine vinegar and pour into mixing bowl. Grab your whisk and start whisking the vinegar slowly drizzling in the olive oil. when fully incorporated. Mix with Beans and tomatoes and serve with baguette or ciabatta bread
Is pretty straight forward. Find a bowl for it.
Feel free to always reach out to us via @HeavenlyEating Twitter, Instagram, Facebook and subscribe to our YouTube Channel. We love to hear from you, help you out and see the magic that you created at home.