Cheesy White Bean Tomato Bake

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4.60 from 5 votes

A deliciously cheesy appetizer that's paired with crostinis or chips for the ultimate appetizer!

Prep Time5

Cook Time15

Total Time20

Course: Side Dishes

Cuisine: American

Servings: servings

Calories: 237kcal

Author: Samantha Erb

Ingredients

¼ cup olive oil
3 large garlic cloves thinly sliced
5-6 peeled San Marzano tomatoes from a 28-ounce jar
½ cup jarred marinara sauce
2 tablespoon tomato paste with Italian herbs
¼ teaspoon crushed red pepper
1 teaspoon Italian Seasoning
2 15 ounce cans of cannellini beans, rinsed and drained
2 cups of fresh mozzarella shredded
Salt and pepper to taste

Optional

Crostinis for dipping

Instructions

Preheat your oven to 450 degrees.
In a 10-inch cast-iron skillet, heat your olive oil on medium-high on the stovetop.
Place the sliced garlic cloves in the heated oil to fry until golden brown. Turn the heat down to medium-low so as not to burn them.
Add the tomatoes and crush with a potato masher. Add the marinara, tomato paste, and seasonings to the crushed tomatoes. Stir, and allow to simmer for a few minutes.
Add the beans and stir them into the tomato sauce. Cook for several minutes more.
Evenly top the dip with shredded mozzarella cheese and bake for 8-10 minutes until golden in several spots. If you would like it to be more golden, place it under your broiler for 1-2 minutes.
Serve immediately with your crostinis (if desired) and enjoy.

Notes

Optional:

Crostinis for serving, toasted (450 degrees for 5 to 7 minutes)

Cheese Pro-Tip:

Buy the block of cheese and shred by hand to get the cheese strands when you dip. The bagged cheese has a preservative on it that doesn’t allow it to melt as well.

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