randomstring

5 cans mixed beans (black, kidney, northern, pinto, white) 3 yellow bell peppers 1 lb string beans 10 plum tomatoes 2T salt and pepper Drizzle olive oil 1T oregano 1 bulb garlic, chopped 1 small bunch basil 1 cup fresh ricotta 1/2 oz balsamic vinegar 1 oz extra-virgin olive oil 1 baguette, sliced (toasted for crostini)

1. Place all beans in colander and rinse well and reserve.
2. Roast bell peppers on open flame, peel and small dice.
3. Clean and cut string beans to the size of the beans, blanch and reserve.
4. Cut tomatoes in half, remove seeds and season with salt, pepper, olive oil, one teaspoon oregano and garlic. Roast in 500 degree oven for 15 minutes. Cool, then peel off skin.
5. (Original:) Julienne salami and tear prosciutto.

dressing:

1. Blend basil with olive oil until smooth and mix with ricotta.
2. Marinate beans with remaining oregano, balsamic, extra-virgin olive oil, peppers and string beans.

Assemble:

1. (Original:) Place prosciutto and salami around base of serving plate.
2. Add marinated bean salad in middle.
3. Add crumbled feta.
4. Spoon basil ricotta on crostini and top with roasted tomato. Serve with salad.

Source: Antonia Lofaso, Top Chef Season 4

Notes: original recipe also had 1 lb Italian salami, 1 lb prosciutto

Tags: vegetarian