Roast Tomato, Crispy Garlic, Creamy Beans

This is the ultimate summer sharing plate. We’ve had so much sun lately, and this is exactly the kind of food that fits it - nibbly, generous, the sort of thing you put in the middle of the table and let everyone dig into with good bread. Perfect for a weekend with friends over, or family lounging around not wanting anything too fussy. That bean base is silky, garlicky, deeply savoury - cannellini beans blitzed with roasted garlic oil and a touch of white miso. Then jammy roast tomatoes go on top, bursting with flavour, finished with crispy garlic slices, chopped olives and toasted pine nuts for crunch. Bursting tomatoes, creamy beans, and that salty olive zing cutting through it all.

Ingredients

Method

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Step 1

Make the crispy garlic oil. Add the sliced garlic to a cold pan with the olive oil and bring to medium-low heat slowly. Cook gently, stirring often, for 5-6 minutes until the garlic is light golden and crispy. Watch it carefully—it goes from golden to burnt very quickly. Remove the crispy garlic with a slotted spoon and drain on kitchen paper. Reserve every drop of the garlic oil—you’ll use some in the skordalia and some to finish the dish.

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For

4

M

I

For the crispy garlic oil

6

Garlic cloves, finely sliced

3

tbsp

Good olive oil

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Notes

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