• Ingredients: 27
  • Serves: 2

Tuscan grilled bread and white bean salad with 15-ounce can cannellini , rinsed, drained, thinly sliced fresh basil, fresh basil sprigs.


  • 1 15-ounce can cannellini , rinsed, drained
  • 1/4 cup thinly sliced fresh basil
  • Fresh basil sprigs

Special equipment:

  • Cheesecloth
  • Kitchen string
  • 6 Mason-type jars, sterilized

For salmon

  • 8 pcs. salmon fillet with skin
  • 1 cupchile glaze
  • 2 tbsps. fennel seeds
  • 2 tbsps. whole black peppercorns, coarsely crushed

Almond frosting

  • 1 tsp. almond extract
  • 6 drops yellow food coloring
  • Unsprayed mini roses

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote


  1. Step 1 Prepare barbecue (medium-high heat). Arrange bread and vegetables on baking sheet. Brush bread and vegetables lightly with 3 tablespoons vinaigrette.
  2. Step 2 Grill pepper and onion 6 minutes, turning occasionally. Place bread and tomato slices on barbecue. Continue to grill until pepper and onion are slightly charred, bread is toasted and tomatoes are heated-through, turning occasionally, about 3 minutes longer.
  3. Step 3 Place cannellini, sliced basil and remaining 3 tablespoons vinaigrette in large bowl; toss to coat.

    For this step you will need

  4. Step 4 Mix in grilled vegetable and bread. Season salad to taste with salt and pepper; garnish with basil sprigs, if desired.

    For this step you will need