1 loaf ciabatta bread (about 11 oz)
1/4 cup olive oil
4 cloves garlic, minced
6 tbsp parmesan cheese
1 lb asparagus, cut into 1-inch slices
6 leeks, green parts removed, thinly sliced
2 cups white beans or flageolets
5 tomatoes, chopped (I used kumato tomatoes)
1 (8 oz) jar sun-dried tomatoes in oil, drained
1 head butter lettuce (from my CSA!), leaves shredded
1/3 cup pesto
1 tbsp balsamic vinegar
salt and pepper to taste