There are some recipes that beautifully bridge summer and autumn and this is one of my favourites. We eat this dish by spooning the mixture onto hard, fruity crackers (I love these Miller’s Toast Crackers) or warm, crusty bread. It’s basically warm cheese and crackers but the sweet, roasted veggies and beans make it into a meal.
Thyme is the perfect herb for this season as it’s earthier than basil and has that comforting warmth of autumn. Drizzling over honey after roasting is essential for tying together all the flavours. You don’t have to use the same variety or size of tomatoes so this is a great way to use up the tomatoes all ripening at once in the greenhouse.
Serves 2 Adults & 2 Kids
240g drained cannellini beans
1 tbsp balsamic vinegar
crackers or bread for serving
- Pre-heat the oven to 220°C (200°C fan). Cut the tomatoes into similar sizes, leaving the smallest ones whole. Drain the cannellini beans then tip into a large baking dish along with the tomatoes and scatter over the thyme. Grind over generously with salt and pour over the balsamic.
- Place the feta in the centre of the veggies. Quarter the figs and place around the feta. Drizzle olive oil over the whole dish then add more thyme on top of the feta.
- Bake for 20 minutes then drizzle with honey (and balsamic reduction if you have it) and serve with crackers or bread.