This recipe is a take on panzanella; one of our all-time favorite things to eat in summertime. We’ve reimagined the classic Tuscan bread salad as a tartine; piled with vibrant; summery flavors (grilled peaches! ripe apricots! tomatoes! basil!). It's meant to be served al fresco; preferably with a steak knife and ample rosé. Basil oil-marinated beans make it hearty enough to serve as a main course -- or as a salad; if you're not in the mood for bread. But we do consider garlic-rubbed; olive-oil-drizzled toast to be pretty magical (...read more about that here).

• 2 firm-but-flavorful peaches (or nectarines), quartered
• Olive oil
• Sea salt & freshly ground black pepper
• 3 ripe apricots, sliced
• 2 cups tiny tomatoes (sungolds, sweet 100s or the like), halved
• 2 cups basil oil-marinated beans
• Delicious olive oil
• 2 teaspoons sherry vinegar
• ¼ cup thinly sliced scallion greens
• ½ cup thinly sliced opal basil leaves
• ½ cup torn Italian basil leaves
• 4 thick slices of the most delicious levain bread you can find
• 2 big garlic cloves, halved
• Hunks of manouri or fresh mozzarella cheese (optional)

Brush the cut side of the peaches with olive oil and grill (or sear in a hot cast-iron pan); cut-side-down; for 30 seconds or so on each side; until caramelized. Slice each quarter in half and season with a sprinkle of sea salt and black pepper. In a bowl; combine the seared peaches; sliced apricots; tomatoes; marinated beans and basil oil and a splash of some delicious olive oil (though the bean marinating oil is the main event here). Add the sherry vinegar and season with salt and pepper. Stir gently and taste for seasoning. Reserve some of the scallion greens and basil leaves for garnish; and stir the rest into the peach-tomato-bean mixture.Brush the the bread with olive oil and grill (or broil) on both sides until nicely toasted. Starting with the crust (because it roughs up the garlic and gets the juices flowing); rub the cut side of a garlic clove all over every inch of the bread. (Be sure to do this while the bread is still warm!) Really get the garlic in there; if the scent of garlic isn’t wafting; you’re not pressing hard enough!Once thoroughly garlicked; arrange the toast on a serving platter. Drizzle with delicious olive oil and give it a good sprinkle of sea salt. Spoon the tomato-peach-bean salad over the bread and stud with hunks of cheese; if using. Garnish with a shower of the remaining scallion greens and basil; plus another sprinkle of sea salt and black pepper; and tuck in torn pieces of fresh cheese; if using. Serve with steak knives!