"Toasty bread cubes, olives, sun dried tomatoes and warmed white beans, tossed with a peppery arugula pesto."
Panzanella with Olives, White Beans and Arugula Pesto
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Prep time 15mins
Cook time 15mins
Serves or Makes: 4
Recipe Card
For Garlic Butter Croutons
ingredients
- 4 cups day old cubed bread
- 2 cloves minced garlic
- 2 tbsp butter
- 2 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/4 teaspoons salt
For Arugula Pesto
ingredients
- 2 cups arugula
- 1/4 cup almonds or pine nuts
- 1/4 cups parmesan cheese
- 2 cloves garlic
- 2 tablespoon lemon juice
- 1/2 cups olive oil
- 1/2 teaspoon salt
For Assembling
ingredients
- 3 cups arugula
- 1 15 oz can Cannellini beans, drained
- 1/3 cups kalamata olives
- 1/4 cups sundried tomatoes
- lemon juice
- olive oil
Method
Step 1
In the food processor, add 2 cups arugula, almonds or pine nuts, parmesan, lemon juice 2 cloves garlic, 1/2 cup olive oil and 1/2 tsp of salt. Pulse until well combined. Set aside.
Step 2
Preheat oven to 375 degrees. Toss cubed bread with butter, 2 tbsp olive oil, 2 cloves minced garlic and Italian seasoning on a baking sheet until well combined. Press gently and smear bread cubes into mixture to make sure it sticks to the bread. Bake for 10-15 minutes until golden brown, tossing halfway through and rotating the pan. Let cool completely.
Step 3
Warm cannellini beans and stir in 1/4 cup of the pesto.
Step 4
Squeeze a bit of fresh lemon juice and a drizzle of olive oil on bed of arugula on a platter. Arrange warmed beans, garlic croutons, olives and sun dried tomatoes on top. Serve immediately with extra pesto on the side for drizzling.