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Panazanella with Caramelized Figs
Ingredients
  • Extra virgin olive oil
  • 8 to 10 fresh figs, quartered
  • 10 to 12 cherry tomatoes
  • 1 red onion, thinly sliced in half moons
  • Crusty whole grain bread, torn
  • 10 to 12 black oil-cured olives, pitted, chopped
  • Sea salt
  • Balsamic vinegar
  • Equal amounts fresh basil, flatleaf parsley and mint, coarsely chopped
Steps
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