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Ingredients
US|METRIC
2 SERVINGS
- 1 1/2 lb. Heirloom tomatoes
- 1 bunch basil (picked and cut into chiffonade)
- 1 tsp. kosher salt (plus more to taste)
- 20 black pepper (good cracks)
- 1 1/2 Tbsp. lemon juice
- 1/4 cup olive oil
- 4 anchovy fillets (marinated Spanish)
- 1/2 stick butter
- 3 Tbsp. duck fat
- baguette (Medium, cut in half lengthwise and split into 4 quarters)
- 20 roast (or confit garlic cloves)
- 1 Tbsp. honey (smoked)
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