serves
2
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Tomato Party
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- ¼ cup (60 ml) olive oil, plus extra for drizzling
- 3 garlic cloves, finely chopped
- 400 g cherry tomatoes, halved
- Salt and black pepper
- 400 g can white cannellini beans, drained and rinsed
- 4 slices sourdough bread
- Thickly sliced basil leaves, to serve
Instructions
- Heat the oil in a large frying pan over medium heat. Add the garlic and cook for 1 minute, or until fragrant. Add the cherry tomatoes and cook, stirring occasionally, for 5-6 minutes, or until they soften and release their juices. Season with a generous pinch of salt and pepper. Stir through the drained white beans and cook for a further 4-5 minutes.
- Meanwhile, heat a chargrill pan over medium heat. Drizzle sourdough slices with olive oil and grill, on both sides, until lightly charred. Remove to two serving plates.
- Remove the beans from the heat. Spoon the tomatoes and beans over the toast, sprinkle with basil and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Tomato Party
