Bruschetta Casserole

A new spin on an old favorite. Turning a traditional Italian appetizer into a yummy sidedish!




6 medium-large tomatoes; peeled, seeded, and chopped 1 can cannelini (white kidney beans) drained ½ loaf crusty bread cut into ¾ inch cubes 8 basil leaves 1 6oz jar marinated artichoke hearts, drained and chopped, reserving marinade 1T sugar 1t each salt and pepper ½ stick unsalted butter, melted ½ c Parmesan cheese, grated

Nutritional information

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Preheat oven to 400 degrees In a plastic bag, shake bread cubes and melted butter to coat. In a food processor, puree half of the tomatoes, half of the artichoke hearts, basil, 4 T reserved artichoke marinade, salt, sugar, and pepper. Transfer to a mixing bowl and add remaining tomatoes, artichokes and white beans. Gently stir in bread cubes. Pour mixture into greased casserole dish (2.5 qts). Bake for 30 minutes until crusty and golden. Top with parmesan cheese and bake for another 10 minutes.