When having friends over for dinner in summer or early fall and know I won’t have much time to prep, I like to make this dish. It’s ready to pop in the oven after about 10-15 minutes of prep. I serve it with toasted rustic bread, a salad and something grilled or seared, like sausage or flank steak.
Cannellini Bean Bake
Serves 4- 6
1 (15-ounce) can cannellini beans, well drained
1/3 cup chopped basil
2 cloves chopped garlic
½ teaspoon dried thyme
1 tablespoon balsamic vinegar
1 cup yellow cherry tomatoes, cut in half
½ teaspoon salt
1 heirloom tomato (about 8 ounces), sliced thick
1 cup Ricotta
2 tablespoons salted butter
freshly ground pepper and salt to taste
Preheat oven to 375°F.
Grease a ceramic pie or tart pan with one tablespoon butter.
Combine the beans, basil, garlic, thyme, vinegar, cherry tomatoes and salt in a large bowl and lightly toss until mixed.
Put half the red tomatoes on the bottom of the tart pan and lightly salt and pepper them. Pour the bean mixture over the tomatoes. Scatter the rest of the tomatoes over the beans. Dot the surface with Ricotta and the remaining tablespoon of butter (be sure to top some of the ricotta with butter) and lightly salt and pepper the top of the dish. Cook for 30-35 minutes, until the beans are thoroughly warmed and theR starts to turn golden. Let sit for 5-7 minutes before serving.
beans, cannellini, cheese, Ricotta, tomato
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