Friday 30 September 2016

Grilled Honey and Thyme Tomatoes on Toast

Aoife McElwain

Published 24/04/2015 | 02:30

Honey and thyme tomatoes
Honey and thyme tomatoes
Tomato and Butter Bean Salad

We'll be coming into the start of tomato season next month so you should start to see ripe, juicy varieties of them in the stalls of your local farmers' market or greengrocers. Supermarkets stock Irish vine-grown tomatoes, too, which are way more flavourful than the watery imported one we get in the wintertime.

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This week, we're celebrating them with a simple salad and a quick-fix treat of tomatoes on toast.

Tomato and Butter Bean Salad

Serves 2 

Prep Time: 15 minutes

This salad can be whipped up very easily. Add a crumbling of feta if you'd like extra protein.

Ingredients

10 cherry tomatoes

1 x tin butter beans

A quarter of a red onion

1 teaspoon of red wine vinegar

1 teaspoon of honey

1 tablespoon of olive oil

A squeeze of lemon juice

A pinch of salt and pepper

A few leaves of fresh mint

Method

1 Slice the cherry tomatoes in half and place in a mixing bowl.

2 Empty the butter beans into a colander and rinse really well under cold water. Drain and add to the mixing bowl.

3 Very finely slice your red onion into half-moon shapes. Break into individual segments and add to the mixing bowl.

4 Mix together the red wine vinegar, honey, olive oil, lemon juice, salt and pepper to make your dressing. Drizzle it over the butter beans and mix well.

5 Transfer your salad to two serving bowls and top with a few torn leaves of fresh mint.

Grilled Honey and Thyme Tomatoes on Toast

Serves 2

Prep Time: 5 minutes

Cooking Time: 10 minutes

Ingredients

3 tomatoes

2 sprigs of thyme

1 tablespoon of olive oil

4 slices of bread, for toast

2 tablespoons of ricotta or cream cheese

Salt

Pepper

1 tablespoon balsamic vinegar

1 tablespoon honey

Method

1 Pre-heat your grill to a high heat.

2 Slice the tomatoes into thick rounds and place on a baking tray.

3 Pick the leaves from the thyme sprigs and scatter over the tomatoes. Drizzle with olive oil and place under the grill for about three to four minutes, or until they start to blacken and sizzle. Carefully flip over the tomatoes to grill the other side for a further three minutes.

4 Meanwhile, toast your bread and spread with your ricotta (or cream cheese, if using).

5 Take the tomatoes from the oven and transfer to the slices of toast. Add generous a sprinkling of salt and pepper. Top each toast with a splash of balsamic and a drizzle of honey.

This week's storecupboard essential:

Butter beans: Or any type of tinned beans for that matter. It's great to have a collection of cans in your store cupboard, so that you can quickly whip up a butter bean, puy lentil or chickpea salad in a matter of minutes.

Photos by Mark Duggan

Irish Independent

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