Cheesy White Bean Tomato Bake
This cheesy white bean tomato bake has a garlicky bite-sized tomato confit, white beans and herbs, and a golden mozzarella and parmesan top.
Ingredients
- ¼ cup olive oil
- 1 shallot halved and thinly sliced
- 3 cloves garlic sliced
- ¼ teaspoon crushed red pepper
- 1 pound Cloud 9® Bite-Sized Fruity Tomatoes plus additional for topping
- 1 tablespoon thyme fresh, plus additional for topping
- kosher salt
- black pepper
- 1 tablespoon basil fresh, ribboned, plus additional for topping
- 29 ounce can white beans
- 1 ½ cups mozzarella shredded
- ¼ cup parmesan shredded
- bread for serving
Instructions
- Preheat oven to 425 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.¼ cup olive oil, 1 shallot, 3 cloves garlic, ¼ teaspoon crushed red pepper
- Add the tomatoes and thyme, season with salt and pepper, and cook for 5-10 minutes over medium heat. Reduce heat and continue cooking for 30 minutes, stirring frequently.1 pound Cloud 9® Bite-Sized Fruity Tomatoes, 1 tablespoon thyme, kosher salt, black pepper
- Stir in the basil and white beans.1 tablespoon basil, 29 ounce can white beans
- Top with cheeses, then bake for 10-15 minutes until cheese is golden. Top with additional thyme, basil, and halved tomatoes. Serve with bread if desired.1 ½ cups mozzarella, ¼ cup parmesan, bread
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