Baked Brie: A Seasonal & Sustainable Classic

For a memorable experience, pair this baked brie with our long-fermented focaccia recipe, crafted using traditional poolish techniques for a light, flavorful bread that perfectly complements creamy cheese.

Explore more seasonal recipes and sustainable cooking practices in our collection, where we celebrate global food history and the rhythms of the seasons to inspire mindful, delicious meals from root to table.

White Bean & Pesto Salad Recipe

Prep Time: 10 minutes  |  Cook Time: 0 minutes  |  Total Time: 10 minutes  |  Servings: 4

Ingredients

• 2 cups cooked white beans (cannellini or navy beans)
• ½ cup fresh basil pesto
• 1 cup halved cherry tomatoes
• ¼ cup chopped red onion
• 2 tablespoons extra-virgin olive oil
• Salt & freshly ground black pepper, to taste

Instructions

1. In a large bowl, combine white beans, pesto, cherry tomatoes, and red onion.
2. Drizzle olive oil, season with salt and pepper, and toss gently to combine.
3. Serve immediately or chill for 15 minutes before serving.

Chef’s Note: This salad is rooted in Mediterranean tradition—white beans were a staple for Roman soldiers. Enjoy it as a quick, plant-based meal to reduce food waste and celebrate sustainable cooking.

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