Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "0ad443a1a41247d8852d9d97dba9c359",
    "updated": "2025-04-23T00:17:31.380Z",
    "title": "Butter Bean Crostini",
    "subtitle": "Soy-Free Option",
    "description": "This Mediterranean-inspired spread is a delightful alternative to hummus.  Easy to prepare, it makes a fantastic appetizer or side dish. The pine nuts add a satisfying crunch, and the fresh basil provides a vibrant touch.  A crowd-pleaser for all ages.",
    "ingredients": [
      {
        "section": "For the spread",
        "ingredients": [
          "(15 ounces, or ) butter beans, drained and rinsed",
          "sun-dried tomato halves, minced (moist vacuum-packed)",
          "garlic, peeled and sliced in half lengthwise",
          "dry white wine, or vegetable broth",
          "fresh thyme",
          "herbes de provence",
          "fresh lemon juice",
          "capers, drained, and minced",
          "vegetable broth, or water, if needed",
          "salt and pepper"
        ]
      },
      {
        "section": "For the crostini",
        "ingredients": [
          "olive oil",
          "garlic salt",
          "ground black pepper",
          "((355.6 mm), or ) slices of french bread",
          "pine nuts",
          "nutritional yeast",
          "slivered fresh basil",
          "good quality balsamic vinegar"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 400°F (200°C, or gas mark 6).",
      "Prepare the spread: Create a foil packet by placing the butter beans, minced sun-dried tomatoes, halved garlic cloves, white wine (or vegetable broth), fresh thyme sprigs, and herbes de Provence in the center of an 18-inch (46 cm) piece of foil. Fold the foil to enclose the ingredients completely.",
      "Bake the foil packet for 40 minutes, or until the garlic is roasted.",
      "Transfer the roasted mixture to a medium-sized bowl.",
      "Add the lemon juice and mash until smooth. Incorporate a splash of vegetable broth or water if the mixture appears too dry.",
      "Mix in the minced capers and season with salt and pepper to taste.",
      "Prepare the crostini: In a small bowl, whisk together the olive oil, garlic salt, and pepper. Brush one side of each bread slice with this mixture.",
      "Arrange the bread slices, oiled-side up, on a baking sheet.",
      "Bake for 6 to 8 minutes, until lightly toasted but not dry.",
      "Toast the pine nuts: In a small skillet over medium heat, cook the pine nuts for 5 to 7 minutes, stirring frequently, until golden brown.  Be careful not to burn them.",
      "Remove the toasted pine nuts from the heat and immediately stir in the nutritional yeast.",
      "Assemble the crostini: Spread each toasted bread slice with approximately 1 tablespoon of the butter bean spread. Sprinkle with toasted pine nuts and a generous pinch of fresh basil. Drizzle with balsamic vinegar and serve promptly."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]