Beany Bake

A veggie indulgence of flagelot beans, melted camembert, tomatoes and plent of garlic

1. 1

   Rinse the beans and put them in a shallow casserole along with half the garlic (crushed). Halve the tomatoes and arrange them on top - these tomatoes need to be really ripe to get the best flavour. You may weant to skin them if you have really bad supermarket toms with leather skins, but I don't mind leaving them on. Now put the rest of the garlic onto the tomatoes along with the herbs. Add a glass of white wine and 3 tbl spoons of balsalmic to the dish - not disturbing the garlic and herbs off the tomatoes. Drizzle the lot with olive oil and place in a moderate oven - 150 degrees for around half an hour.
   
   When the tomatoes are well and truly wilted take it out and place slices of the cheese on top (doesn't have to be camembert - have used raclette and emmentahl, but I think camembert is best).
   
   Now cover the dish with foil while you heat the grill. This gives a few minutes for the cheese to melt into the beans before you give it that crunchy top.
   
   Grill until well melted - 5 minutes should do it and serve the dish with a mice crusty bread - french or ciabbatta are great - there's lots of lovely garlicly gravy to mop up.
   
   I'm not a veggie, but this has soo much flavoutr that I love to cook it. BTW - don't scrimp on the rosemary, its very important to this dish.
   
   Lastly -enjoy!