Name: Tomato White Bean Casserole
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 8 servings
Cuisine: mediterranean
Ingredients: 285 g bread (soft but sturdy rustic bread, chopped into 2 cm cubes); 1.5 tbsp extra virgin olive oil; 1.5 tsp kosher salt; 900 g cherry tomatoes (or grape tomatoes, sliced in half); 185 g shallots (medium, peeled and sliced into rings); 4 cloves garlic cloves (chopped); 1 tbsp fresh thyme; 850 g cannellini beans (drained and rinsed); null null freshly cracked black pepper; 70 g cashews (raw); 2 tbsp nutritional yeast; 0.5 tsp kosher salt; 0.5 tsp extra virgin olive oil; 9 g flat parsley (Italian flat-leaf parsley leaves, finely chopped); 7.5 g fresh basil (leaves, finely chopped); 2 cloves large garlic cloves (left whole and peeled, grated or minced); 2 tbsp capers (drained, chopped); null null flaky or coarse sea salt (for sprinkling); null null extra virgin olive oil (for drizzling)

Instructions

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1

Preheat oven to 350F°/176°C. Chop the bread (285 g) into 2 cm cubes. Transfer to a rimmed baking sheet. Drizzle with extra virgin olive oil (1.5 tbsp) and lightly sprinkle with kosher salt (1.5 tsp). Toss to coat. Bake for minutes (10), until lightly golden.
2

In a very large bowl, combine the cherry tomatoes (900 g) and shallots (185 g), separating shallots into individual rings. Add the garlic (4 cloves), fresh thyme (1 tbsp), and cannellini beans (850 g). Drizzle with extra virgin olive oil (2 tbsp) and season with kosher salt (1.5 tsp) and plenty of [freshly cracked black pepper]. Toss well.
3

Add the baked [bread] cubes to the mixture and gently toss. Transfer to a 3-quart/3-liter baking dish (e.g., 13x9 inch pan). Note: If your bowl is not large enough, mix the tomato-shallot mixture in the baking dish first, then add the [bread].
4

Bake the casserole in the preheated oven at 350°F/176°C for 40 minutes (35 to), until the top bread pieces are golden and crunchy.
5

Meanwhile, make the Cashew Parmesan. Add the cashews (70 g), nutritional yeast (2 tbsp), kosher salt (0.5 tsp), and extra virgin olive oil (0.5 tsp) to a food processor. Pulse repeatedly in 1-second bursts until fine and crumbly (do not blend continuously).
6

Meanwhile, make the Caper Gremolata. Finely chop the flat parsley (9 g) and fresh basil (7.5 g) together. Grate the garlic cloves (2 large) directly over the herbs (or mince). Add the capers (2 tbsp) and chop everything together until well combined. Sprinkle with a bit of [flaky or coarse sea salt].
7

Remove the casserole from the oven. Arrange an oven rack for the broiler (not too close to the flame) and set your broiler to a low heat.
8

Sprinkle a generous layer of [cashew parmesan] on top and broil for a couple of minutes until nicely browned (keep an eye on it to prevent burning). My broiler was 500F/260°C for 60 to 90 seconds, then 475°F/245°C for another 30 to 60 seconds.
9

Allow the casserole to cool for minutes (10), then evenly sprinkle with the [caper gremolata]. Finish with a few drizzles of [extra virgin olive oil] and a light sprinkle of [flaky or coarse sea salt].