Among the salad community, few are as beloved as Panzanella; the bread salad that is what happens if croutons finally steal the show. Cherry Tomato Casserole is what happens if you take that salad, with its crunchy, golden bread cubes, refreshing bright cherry tomatoes, and fragrant basil and garlic, and make it a warming, nourishing casserole! That sounds like a dream! With plenty of sharp parmesan to accent the wondrous flavors, this Cherry Tomato Casserole is the cherry on top of a great day!
Ingredients
- 2 cups hearty whole-wheat bread, cut into 1-inch cubes
- 2 tablespoons extra-virgin olive oil
- 2 pounds cherry tomatoes
- 2 (15-ounce) cans no-salt-added cannellini beans, rinsed and drained
- 1/4 cup fresh basil, chopped and packed, plus more, to taste, for garnish
- 3 cloves garlic, chopped
- 1/2 teaspoon crushed red pepper
- kosher salt, to taste
- black pepper, to taste
- 1/4 cup parmesan cheese, grated
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –On a large rimmed baking sheet, toss the bread cubes with the olive oil.
Step 3 –Bake the bread, stirring halfway through, until golden, about 8-10 minutes.
Step 4 –In a large bowl, combine the tomatoes, the beans, 1/4 cup of the basil, the garlic, the crushed red pepper, the salt, and the pepper.
Step 5 –Add the bread to the tomato mixture and toss it to combine.
Step 6 –Transfer the mixture to a shallow 6-7-cup baking dish.
Step 7 –Sprinkle the casserole with the parmesan.
Step 8 –Bake until the top is golden, about 40 minutes.
Step 9 –Let the casserole cool for 10 minutes.
Step 10 –Top with the extra basil and serve.
