Cheesy White Bean Tomato Bake
A deliciously cheesy appetizer that's paired with crostinis or chips for the ultimate appetizer!
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.Nutrition
Serving: 1gCalories: 237kcalCarbohydrates: 14gProtein: 11gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 10gCholesterol: 19mgSodium: 354mgFiber: 3gSugar: 3g
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