Baked Feta, Tomato & White Bean Skillet

Baked Feta, Tomato & White Bean Skillet

from eatingwell.com
Lunch
45 min
4 servings
638 kcal / serving

This Baked Feta, Tomato & White Bean Skillet is the perfect dish for scooping up with your favorite toasted whole-grain bread.

Ingredients

  • 2 pintscherry tomatoes
  • 2cans no-salt-added cannellini beans, rinsed
  • 4 mediumcloves garlic, finely chopped (about 4 teaspoons)
  • 2 teaspoonsitalian seasoning
  • ¼ teaspoonsalt
  • 6 tablespoonsextra-virgin olive oil, divided
  • 6 ouncesfeta cheese packed in brine, cut into 4 pieces
  • 1 tablespoonhot honey
  • 4slices whole-wheat country bread, toasted
  • basil leaves for garnish (optional)

Directions

  1. 1

    Preheat oven to 450°F. Combine 2 pints tomatoes, the rinsed beans and chopped garlic, 2 teaspoons Italian seasoning and ¼ teaspoon salt in a large ovenproof enameled skillet. Drizzle with 5 tablespoons oil; stir gently to coat. Nestle feta pieces about 2 inches apart in the mixture. Drizzle the feta with the remaining 1 tablespoon oil. Bake until the tomatoes have burst and are slightly charred, 30 to 35 minutes. Remove from the oven and drizzle with 1 tablespoon hot honey. Serve with toast. Garnish with basil leaves, if desired. Recipe developed by Marianne Williams