Tomato and White Bean Casserole

Bahan-bahan (8 porsi)

• 10 ounces (285g) of soft but sturdy rustic bread*
• Extra virgin olive oil
• Kosher salt
• 2 pounds (900g) cherry tomatoes or grape tomatoes, (sliced in half)
• 5 medium shallots (6-7 ounces or 170-200g), (peeled and sliced into rings )
• 4 g arlic cloves, (chopped)
• 1 tablespoon fresh thyme leaves**
• 2 (15-ounce/425g) cans of cannellini beans***, (drained and rinsed)
• Freshly cracked black pepper
• ½ cup (70g) raw cashews
• 2 tablespoons nutritional yeast
• ½ teaspoon kosher salt
• ½ teaspoon extra virgin olive oil
• ¾ cup (9g) Italian flat-leaf parsley leaves
• ½ cup (7-8g) fresh basil leaves
• 2 large garlic cloves, (left whole and peeled)
• 2 tablespoons capers, (drained)
• Flaky or coarse sea salt