Burst Cherry Tomato & Pepperoni White Bean Bake
User Reviews
5
4 reviews
Excellent
Burst Cherry Tomato & Pepperoni White Bean Bake
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Savory cherry tomato and pepperoni white bean bake loaded with burst cherry tomatoes, plenty of herbs and spices, and layers of melty cheese. This easy pepperoni white bean bake is a protein-packed appetizer that guests will devour with crostini, crackers, veggies, and so much more!
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Ingredients
- baguette
- 1 baguette French, cut diagonally into 1/2 inch slices
- olive oil for drizzling
- 1 garlic clove, cut in half
- For the white bean bake:
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- ½ white onion finely diced
- 1 pint cherry tomatoes about 2 cups
- 1 teaspoon kosher salt divided
- ⅓ cup tomato paste
- 1 teaspoon oregano dried
- 1 teaspoon paprika sweet
- ½ teaspoon red pepper flakes optional, recommended for spicy flavors
- ⅔ cup water
- 2 White beans 15-ounce cans, such as cannellini, Great Northern or butter beans; drained and rinsed
- ⅓ cup Parmesan Cheese grated, 1 ounce
- 3 to 4 ounces pepperoni slices; mini size fine
- 1 ½ cups Italian cheese blend shredded, 6 ounces; or mozzarella
- TO GARNISH:
- Parmesan Cheese grated
- basil small fresh leaves
- sea salt flaky, I like Maldon
- hot honey optional, for drizzling
Instructions
- Preheat the oven to 425 degrees F.
- Place baguette slices on the prepared baking sheet and brush or drizzle with a little bit of olive oil and rub with the halved clove of garlic. If you can’t fit all of the crostini on the baking sheet, you’ll need to use two baking sheets. Bake for 5-7 minutes until crostini is somewhat toasted along the edges.
- Meanwhile, place a 10-inch oven-safe skillet and over medium high heat and add in the olive oil. Once oil is warm, add in garlic, onions and cherry tomatoes and ½ teaspoon kosher salt and saute, stirring occasionally, until tomatoes begin to break down and release their juices, 8 to 10 minutes. Once tomatoes have softened slightly, gently press the tomatoes down with the back of a wooden spoon to release their juices, then immediately stir in the tomato paste, oregano, paprika, red pepper flakes and remaining ½ teaspoon salt, and cook for 1 minute until tomato paste deepens in color, which will allow the flavor to bloom. Stir in ⅔ cup water and allow sauce to come together and simmer for 2 to 3 minutes over medium heat, then stir in the white beans and parmesan cheese until well combined.
- Sprinkle mozzarella cheese over the top, then evenly arrange pepperoni slices on top.
- Place the skillet in the oven and bake until the cheese is melted, about 8 to 10 minutes. Switch the oven to the broiler setting on high and broil until the cheese is slightly golden in places, 1 to 3 minutes.
- Top and serve: Sprinkle with the Parmesan, basil, and a sprinkle of flaky sea salt. Serve warm with garlic crostini for dipping and scooping up the beans. Optional to drizzle with a little hot honey if you like sweet and spicy flavors!
Notes
- *Easily keep this recipe gluten-free and grain-free by serving it with toasted gluten-free bread or grain free crackers / chips.
Nutrition Information
Show Details
Serving
1serving (based on 8, with baguette slices)
Calories
435cal
(22%)
Carbohydrates
45.4g
(15%)
Protein
21g
(42%)
Fat
20g
(31%)
Saturated Fat
6.4g
(32%)
Fiber
7g
(28%)
Sugar
4.4g
(9%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Serving | 1serving (based on 8, with baguette slices) | |
| Calories | 435cal | 22% |
| Carbohydrates | 45.4g | 15% |
| Protein | 21g | 42% |
| Fat | 20g | 31% |
| Saturated Fat | 6.4g | 32% |
| Fiber | 7g | 28% |
| Sugar | 4.4g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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