Recipes don’t come much easier than this, and the result is a fabulous dish to place in the centre of the table and let everyone dig in.
Serves: 6
INGREDIENTS
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
To serve
1-2 balls fresh mozzarella in whey, well drained
fresh basil leaves
Grilled Sourdough Bread (see recipe below)
METHOD
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
sea salt
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
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.