Baked Feta, Tomato & White Bean Skillet

• portions: 4 servings
• temps total: 45 minutes

Ingrédients

2 pints cherry tomatoes

2 (15-ounce) cans no-salt-added cannellini beans, rinsed

4 medium cloves garlic, finely chopped (about 4 teaspoons)

2 teaspoons Italian seasoning

¼ teaspoon salt

6 tablespoons extra-virgin olive oil, divided

6 ounces feta cheese packed in brine, cut into 4 pieces

1 tablespoon hot honey

4 slices whole-wheat country bread, toasted

Basil leaves for garnish (optional)

Instructions

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

Nutrition

• Calories: 641 kcal
• Lipides Totaux: 32 g
• Lipides Saturés: 10 g
• Lipides Insaturés: 20 g
• Acides Gras Trans: 0 g
• Cholestérol: 38 mg
• Sodium: 691 mg
• Glucides Totaux: 67 g
• Fibres Diététiques: 15 g
• Sucres Totaux: 12 g
• Protéines: 27 g