Burst Cherry Tomato & Pepperoni White Bean Bake

As seen on

Ambitious Kitchen

Total Time

45 minutes

Prep Time

15 minutes

Cook Time

30 minutes

Rating

(1)

Ingredients

8 servings

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

American Baking Italian Dairy ...

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode (keeps screen awake)

Click to complete

Step 1

Preheat the oven to 425 degrees F.

Step 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.

Step 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.

Step 4

Sprinkle mozzarella cheese over the top, then evenly arrange pepperoni slices on top.

Step 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.

Step 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!