Roasted cherry tomatoes with white beans
This tasty lactovegetarian dish is often served as mezze, apéro in Eastern Mediterranean countries. It can also be served as a simple supper if supplemented by some good country bread, a green side salad, and perhaps some feta or goat cheese.
I have replaced the typical Eastern Mediterranean herbs and spices with herbes de Provençe and Piment d’Espelette.
2 servings
About 250 g cherry tomatoes
About 250 g white beans in a glass jar
3 tbsp. olive oil
1 small onion, chopped
1 clove garlic, minced
1 tsp. Herbes de Provençe
½ tsp. Piment d’Espelette
100 ml white wine
2 tbsp. black olives
To serve:
4 tbsp. fromage blanc 0% fat or thick Greek yoghurt
Basil leaves
Preheat the oven to 190°C, roast
Rinse the cherry tomatoes. Spread 1 tbsp. olive oil in the bottom of an oven-proof sauté pan. Add the cherry tomatoes and mix until well coated with olive oil. Roast for 30 minutes.
Meanwhile warm 2 tbsp. olive oil in a large thick- bottomed saucepan over medium heat. Sauté the onion and garlic for 10- 12 minutes.
Deglaze with white wine and let reduce a few minutes. Add the Provençal herbs and Piment d’Espelette.
Rinse the white beans under running water and add to the saucepan. When the cherry tomatoes are well collapsed and a bit coloured, add them to the saucepan and mix.
Spread the fromage blanc or yoghurt on the sides of 2 bowls. Divide he cherry tomato mixture in the centre and decorate with basil leaves.
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