Cherry Tomato Casserole with White Beans and Basil

This Italian inspired recipe packs a wonderful amount of flavor and protein. It can be used as a main dish or as a side dish.

Roasting those tomatoes brought out such a sweetness. The crushed chili 🌶 peppers and garlic added some nice spice.

Ingredients: (2 servings)

• 1 cup cubed (1″ pieces) hearty wheat bread (2.5 oz.) 
• 1 tablespoon extra-virgin olive oil
• 1 pound cherry tomatoes, halved
• 1 can (15 oz.) no-salt-added cannellini beans, rinsed and drained
• ¼ cup packed fresh basil, chopped
• 2 cloves garlic, chopped
• ½ teaspoon crushed red pepper
• Salt and black pepper
• ¼ cup grated Parmesan cheese

Directions:

1. Heat oven to 350°F. On large, rimmed baking sheet, toss bread with oil. Bake until golden, stirring halfway through, 8 to 10 minutes.
2. Meanwhile, in large bowl, combine tomatoes, beans, basil, garlic, red pepper, ½ teaspoon salt and ¼ teaspoon black pepper. Add bread; toss to combine.
3. Transfer mixture to shallow 6- to 7-cup baking dish. Sprinkle with cheese; bake until top is golden, about 40 minutes. Let cool 10 minutes.