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 #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!