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5.0 from 6 votes

Burst Cherry Tomato & Pepperoni White Bean Bake

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 servings
Calories: 435 kcal
Course: Appetizer , Snacks
Cuisine: American

Ingredients

  • Baguette:
  • 1 french baguette, 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 dried oregano
  • 1 teaspoon sweet paprika
  • ½ teaspoon red pepper flakes (optional, but recommended for spicy flavors!)
  • ⅔ cup water
  • 2 (15-ounce) cans white beans (such as cannellini, Great Northern or butter beans), drained and rinsed
  • ⅓ cup (1 ounce) grated parmesan cheese
  • 3 to 4 ounces pepperoni slices (mini is great too!)
  • 1 ½ cups (6 ounces) shredded Italian cheese blend or mozzarella
  • TO GARNISH:
  • grated parmesan
  • small fresh basil leaves
  • Flaky sea salt (I like Maldon)
  • Optional: Hot honey, for drizzling

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.
  4. Sprinkle mozzarella cheese over the top, then evenly arrange pepperoni slices on top.
  5. 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.
  6. 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

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

% 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.