Cheesy Baked Pizza Beans & Arugula Salad with Garlic Bread & Parmesan
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Cheesy Baked Pizza Beans & Arugula Salad

with Garlic Bread & Parmesan

30 MIN
4 Servings
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    From the Test Kitchen

    These cheesy beans combine iconic pizzeria flavors like tangy tomato sauce, piquant garlic, and three kinds of cheese, which all bake in the oven until melty and gooey. You'll whip up a simple arugula salad to balance the richness of the beans, plus a side of garlic bread that's perfect for dipping.
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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      810 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Cheesy Baked Pizza Beans & Arugula Salad with Garlic Bread & Parmesan
    Title
    • 2 15.5-Oz Cans Cannellini Beans
    • 4 oz Fresh Mozzarella Cheese
    • 2 cloves Garlic
    • ½ cup Panko Breadcrumbs
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • 2 Tbsps Mayonnaise
    • 2 Small Baguettes
    • 1 oz Garlic & Herb Flavored Butter
    • ¼ cup Grated Parmesan Cheese
    • 2 Persian Cucumbers
    • 1 oz Sliced Roasted Red Peppers
    • 1½ tsps Calabrian Chile Paste
    • 1 Tbsp Red Wine Vinegar
    • 2 8-Oz Cans Tomato Sauces
    • 4 oz Arugula
    • 4 oz Shredded Fontina Cheese

    Cheesy Baked Pizza Beans & Arugula Salad

    Prepare the ingredients & start the beans
    1 Prepare the ingredients & start the beans

    Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Drain and rinse the beans. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a large baking dish, combine the drained beans, tomato sauce, and garlic paste. Season with salt and pepper. Evenly top with the fontina and mozzarella (tearing into bite-sized pieces). Season with salt and pepper. Bake 8 to 12 minutes, or until the cheese is melted. Leaving the oven on, remove from the oven.

    2 Prepare the breadcrumbs & garlic bread

    Meanwhile, in a bowl, combine the breadcrumbs, 2 tablespoons of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Halve the baguettes lengthwise. Place on a sheet pan, cut side up. Evenly top with the softened butter and drizzle with olive oil; season with salt and pepper.

    Prepare the breadcrumbs & garlic bread
    Finish the beans & toast the garlic bread
    3 Finish the beans & toast the garlic bread

    Top the partially baked beans with the prepared breadcrumbs in an even layer. Place the garlic bread and partially baked beans in the oven and bake 6 to 10 minutes, or until the breadcrumbs are lightly browned and the garlic bread is toasted. Remove from the oven. Transfer the garlic bread to a cutting board; when cool enough to handle, halve crosswise.

    4 Make the salad & serve your dish

    Meanwhile, halve the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the peppers. In a large bowl, combine the mayonnaise, vinegar, half the parmesan, half the Italian seasoning (you will have extra), and 1 tablespoon of olive oil. Add the arugula, sliced cucumbers, and chopped peppers; toss to combine. Taste, then season with salt and pepper if desired. Serve the finished beans with the salad and garlic bread. Top the salad with the remaining parmesan. Enjoy!

    Make the salad & serve your dish
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