– Rustic bread – Extra virgin olive oil – Kosher salt – Cherry tomatoes or grape tomatoes – Shallots – Garlic cloves – Thyme leaves – Cannellini beans – Black pepper – Cashews – Nutritional yeast – Kosher salt – Extra virgin olive oil – Italian flat-leaf parsley leaves – Basil leaves – Capers
Slice the cherry tomatoes or grape tomatoes. Plating them on a pretty tray is not necessary but makes for a nice photo. Add the sliced tomatoes and shallots to a very large bowl, separating the shallots into rings as much as possible.
Add the chopped garlic, thyme leaves, and white beans to the tomato-shallot mixture. Drizzle in extra virgin olive oil and season with salt and pepper. Add the toasted bread cubes to the tomato-shallot mixture and toss to combine.
Transfer the mixture to a 3-quart/3-liter baking dish. Bake at 350°F (176°C) for 35 to 40 minutes until the tops are golden brown. Meanwhile, make the Cashew Parm. Add the cashews, nutritional yeast, salt, and extra virgin olive oil to a food processor.
Meanwhile, make the Caper Gremolata with the basil, parsley, garlic, capers, and flaky salt. Finely chop the parsley and basil. Grate the garlic on top of the herbs, and chop the capers into the mixture. Sprinkle with flaky salt.
Top the casserole with the Cashew Parmesan. Place the pan under the broiler for a few minutes until nicely browned. Allow to cool slightly, then top with the Caper Gremolata.