4-6 Heirloom Tomatoes Sliced
4 Cups White Beans *canned/drained/rinsed*
6 Tbs Balsamic
1/4 tbs Salt or more
1/2 Cup Olive Oil
3 Cloves Garlic diced
1 Shallot diced
In shallow Glass Bowl Add Balsamic, Salt, Shallot, Olive Oil, mix add beans and let marinate an hour
See separate Basil Pesto Recipe
Black French Olive Tapenade
1 Cup Black French Olives pitted *Bulk at Whole Foods
1 Clove Garlic
1 dash Olive Oil
Layer Tomato with Basil Pesto and French Black Olive Tapenade and top with Fresh Diced Herbs from Garden
So delicious!!! Enjoy! Serve with Salad Balsamic Mustard Vinegrate 