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Burst Cherry Tomato & Pepperoni White Bean Bake Recipe

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4.3 from 12 reviews

This savory Burst Cherry Tomato & Pepperoni White Bean Bake is a deliciously hearty appetizer featuring burst cherry tomatoes, white beans, pepperoni slices, and layers of melted Italian cheese. Perfectly seasoned with herbs and spices, it’s served warm with garlic crostini for dipping, making it an irresistible, protein-packed dish for gatherings and snacks.

Ingredients

Baguette:

  • 1 French baguette, cut diagonally into 1/2 inch slices
  • Olive oil, for drizzling
  • 1 garlic clove, cut in half

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, recommended for spicy flavor)
  • ⅔ cup water
  • 2 (15-ounce) cans white beans (cannellini, Great Northern or butter beans), drained and rinsed
  • ⅓ cup (1 ounce) grated parmesan cheese
  • 3 to 4 ounces pepperoni slices (mini sizes work great)
  • 1 ½ cups (6 ounces) shredded Italian cheese blend or mozzarella

To Garnish:

  • Grated parmesan cheese
  • Small fresh basil leaves
  • Flaky sea salt (Maldon preferred)
  • Optional: Hot honey, for drizzling

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees F to get ready for toasting the crostini and baking the bean mixture.
  2. Prepare Crostini: Arrange baguette slices on a baking sheet, drizzle or brush with olive oil and rub each piece with a halved garlic clove. If all slices don’t fit, use two baking sheets. Bake for 5-7 minutes until edges are toasted and slightly golden.
  3. Sauté Vegetables: Heat 3 tablespoons olive oil in a 10-inch oven-safe skillet over medium-high heat. Add minced garlic, diced onion, cherry tomatoes, and ½ teaspoon salt. Sauté, stirring occasionally, until tomatoes break down and release juices, about 8-10 minutes. Gently press tomatoes with a wooden spoon to release more juice.
  4. Add Seasonings & Simmer: Stir in the tomato paste, dried oregano, sweet paprika, red pepper flakes (if using), and the remaining ½ teaspoon salt. Cook for 1 minute until the tomato paste darkens slightly, enhancing flavor. Add ⅔ cup water, bring to a simmer and cook for 2-3 minutes to meld flavors.
  5. Add Beans & Cheese: Stir in the drained white beans and ⅓ cup grated parmesan cheese until well combined and heated through.
  6. Top with Cheese and Pepperoni: Evenly sprinkle shredded Italian cheese blend or mozzarella over the bean mixture. Arrange pepperoni slices on top in a single layer.
  7. Bake in Oven: Place the skillet in the oven and bake for 8-10 minutes until the cheese is melted and bubbling.
  8. Broil for Finish: Switch oven to broiler on high and broil for 1-3 minutes, watching carefully until the cheese is slightly golden and bubbly.
  9. Garnish and Serve: Remove from oven and sprinkle with extra grated parmesan, fresh basil leaves, and flaky sea salt. Serve warm with the prepared garlic crostini. Optionally drizzle with hot honey for a sweet-spicy kick.

Notes

  • Easily make this recipe gluten-free by serving with toasted gluten-free bread or grain-free crackers/chips instead of the baguette.
  • Use mini pepperoni slices for a more even distribution and better layering.
  • If you prefer a spicier dish, don’t omit the red pepper flakes.
  • Ensure the skillet is oven-safe before placing it in the oven for baking and broiling steps.
  • Leftovers can be refrigerated and reheated; add a splash of water when reheating to maintain creamy texture.

Find it online: https://lauracooks.com/burst-cherry-tomato-and-pepperoni-white-bean-bake-recipe/