Name: Baked Feta, Tomato & White Bean Skillet
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

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Dinner/Entrée

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

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

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

6 tablespoons extra-virgin olive oil, divided

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

4 slices whole-wheat country bread, toasted

Baked Feta, Tomato & White Bean Skillet

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