White Bean Tomato Bake
Loaded with summer flavors, this creamy, hot cheesy White Bean Tomato Bake is amazing served hot with a baguette for dipping!
Ingredients
- ¼ cup olive oil
- 1 shallot halved and thinly sliced
- 4 cloves garlic sliced
- ¼ teaspoon crushed red pepper
- 1 pound cherry tomatoes plus additional for topping
- 4 tablespoon basil fresh, plus additional for topping, ribboned & divided
- kosher salt
- black pepper
- 2 15 ounce cans white beans
- 1 ¾ cups mozzarella shredded
- ¼ cup parmesan shredded
- bread for serving, we use toasted baguette
Instructions
- Preheat the oven to 400 degrees.
- Heat olive oil in an ovenproof skillet over medium heat. Add the shallot and sauté until softened, then reduce heat and add garlic and crushed red pepper, sautéing until fragrant.
- Add the tomatoes and 2 Tbsp basil, season with salt and pepper, and cook for 5-10 minutes over medium heat. Reduce heat and continue cooking for 30 minutes, stirring frequently.
- Add in the remaining 2 Tbsp basil and the drained white beans. TIP: You do not have to rinse the beans, just make sure they are drained.
- Top with both cheeses, then bake for 15-20 minutes until the cheese is golden & it’s hot and bubbly. Top with additional basil or small tomatoes if desired.
- Serve with toasted baguette, dipping it into the beans. Also optional to serve with Triscuit crackers, or mash the beans and spread onto tortillas for the best wrap for lunch.
Nutrition Facts
Calories: 103kcal, Carbohydrates: 3g, Protein: 7g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Cholesterol: 21mg, Sodium: 277mg, Potassium: 152mg, Fiber: 1g, Sugar: 2g, Vitamin A: 555IU, Vitamin C: 13mg, Calcium: 171mg, Iron: 1mg