6 slices rustic levain or sourdough bread
Walnut Pesto, recipe follows
18 thick slices heirloom tomato
Sea salt
Freshly ground black pepper
Aged sherry vinegar
Fresh Cheese, recipe follows
Oil, to coat cast-iron skillet
Fresh basil sprigs, for garnish
6 fresh basil leaves
2 cups walnuts, toasted
1 cup grated Parmigiano-Reggiano
3 tablespoons extra-virgin olive oil
1 clove garlic, finely minced
Juice of 1 lemon
Sea salt
5 pints fresh milk
2 pints fresh cream
Sea salt
4 Meyer lemons
1/4 cup white distilled vinegar
Freshly ground black pepper
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