Roast Tomato, Crispy Garlic, Creamy Beans

Name: Roast Tomato, Crispy Garlic, Creamy Beans
Prep time: 10 min
Cook time: 31 min
Total time: 41 min
Yield: 4 servings
Ingredients: 6 Garlic cloves; 3 tbsp Good olive oil; 270 g Cannellini/butter beans; 1/2 Lemon juice; 1 tbsp Good quality white wine/apple vinegar; 1 tsp White miso; 1 pinch Sea salt; 1 Ice cube; 300 g Cherry tomatoes; 1 tbsp Olive oil; Fresh thyme; Sea salt; 1 pinch Chilli flakes; 1 splash Sherry/cider vinegar; Fresh basil; Toasted pine nuts/hazelnuts/sliced almonds; 50 g Olives; 1 drizzle Extra virgin olive oil; Flaky sea salt; Chilli oil

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.

Prep

10m

Cook

31m

Total

41m

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.

Prep

10m

Cook

31m

Total

41m

Ingredients

Method

Turn cooking mode on

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.

For

For the crispy garlic oil

Garlic cloves, finely sliced

tbsp

Good olive oil