Recipe Complied & Photography By Santiago Dammert
This quick bean and tomato salad tastes great on its own, but place it on top of some good toasted bread (please, please get real bread – trust me, it will make all the difference), and you have yourself a mean bruschetta. You can have a batch of it stored in the fridge for a few days and treat yourself when you feel like it… it will also work when you’re in a hurry and want to impress your instant-ramen-eating friends without much hassle.
You will need:
1 can cannellini beans, drained
2 cups cherry tomatoes
1 tbsp garlic, minced
1 clove garlic, in halves
1 sprig thyme
2 tbsp olive oil
A loaf of sourdough bread, sliced
Salt and pepper to taste
In an ovenproof plate, place the cherry tomatoes with the olive oil, thyme, minced garlic, salt and pepper. Roast at 400°F/200°C for about 40 minutes, until tender. Remove from oven. Mix in the cannellini beans, so that they can soak up the roasted tomato juices. Meanwhile, toast the bread until crisp. Lightly rub the toasted bread with the peeled garlic halves, and pour over olive oil. Add the bean and tomato mix onto the bread.