mmm. interesting combo.
From Coles Mag - December 2017 - Page 54
Serves 8
Ingredients:
2 tablespoons extra virgin olive oil
2/3 cup basil leaves
1 small garlic clove, bruised
5 vine-ripened tomatoes, thickly sliced
350g mixed medley tomatoes, large tomatoes thinly sliced
220g cherry bocconcini, torn
400g can cannellini beans, rinsed, drained
2 tablespoons white wine vinegar
From Coles Mag - December 2017 - Page 54
Serves 8
Ingredients:
2 tablespoons extra virgin olive oil
2/3 cup basil leaves
1 small garlic clove, bruised
5 vine-ripened tomatoes, thickly sliced
350g mixed medley tomatoes, large tomatoes thinly sliced
220g cherry bocconcini, torn
400g can cannellini beans, rinsed, drained
2 tablespoons white wine vinegar
- Combine the oil and half the basil in a small frying pan. Place over low heat. Cook gently for 4 mins or until basil is just wilted.
- Pour into a bowl. Add the garlic. Set aside to cool completely.
- Meanwhile, arrange combined tomato, bocconcini and beans on a serving platter.
- Remove basil and garlic from the oil and discard. Add the vinegar to the oil mixture. Season. Whisk to combine. Drizzle over the salad. Top with the remaining basil.