2 punnets cherry tomatoes
4 long sprigs thyme
3 cloves garlic, thinly sliced
¼-½ teaspoon chilli flakes
⅓ cup olive oil
1 tablespoon balsamic vinegar
400-gram tin cannellini beans, drained and rinsed
½ cup small, stone-in black olives
sea salt and ground pepper
1-2 balls fresh mozzarella in whey, well drained
fresh basil leaves
Grilled Sourdough Bread (see recipe below)
Preheat the oven to 170°C fan bake.
Put the tomatoes in a large shallow roasting dish and add all the remaining ingredients. Season with salt and pepper.
Bake for 30 minutes, or until some of the tomatoes have started to collapse. Cool until just warm.
To serve: Break the mozzarella into chunks and dot among the tomatoes and beans. Garnish with basil. Spoon over the grilled bread to serve. Serves 6
Grilled Sourdough Bread
1 loaf sourdough bread, sliced
olive oil for brushing
1 clove garlic, peeled
Preheat a ridged grill pan.
Brush both sides of the slices of bread with olive oil and grill until golden. Immediately rub one side with the garlic and sprinkle with sea salt. Makes 1 loaf