Description
This Easy Pizza Beans Toast is a comforting and flavorful dish combining creamy tomato-spiced cannellini beans on toasted bread topped with melted Provolone cheese. Perfect as a quick lunch or satisfying snack, it offers the rich flavors of garlic, smoked paprika, and oregano with a luscious texture that brings pizza-inspired tastes to a simple open-faced sandwich.
Ingredients
For the Toast:
- 6 thin slices sandwich bread (or bread of choice)
- Olive oil, for brushing bread
- 6 oz Provolone (or Edam) cheese, grated
For the Bean Topping:
- 2 tablespoons olive oil
- 2 garlic cloves, grated
- 2 tablespoons tomato paste (double concentrated)
- 1 teaspoon dried oregano
- 1/2 teaspoon sweet smoked paprika
- 2 cups cooked cannellini beans (canned is fine)
- 2 tablespoons chopped fresh parsley
- 1/2 cup (120 ml) water
- 1 tablespoon unsalted butter
Instructions
- Toast the Bread: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Brush each bread slice on both sides with olive oil and arrange them on the baking sheet. Toast the bread in the oven for about 2 minutes per side, just until the edges start to crisp slightly. Remove the toasted bread from the oven and set aside. Increase the oven temperature to 400°F (200°C) for baking later.
- Prepare the Beans Sauce: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the grated garlic and sauté very briefly for about 15 seconds until fragrant, being careful not to burn it. Stir in the tomato paste, dried oregano, and smoked paprika, cooking for around 30 seconds until fragrant and the paste melts slightly.
- Add the Beans: Fold in the cooked cannellini beans, coating them well with the tomato paste mixture. Pour in 1/2 cup (120 ml) of water and add the chopped fresh parsley. Stir to combine.
- Simmer the Sauce: Continue to cook on medium heat, keeping a gentle simmer. Stir occasionally and cook for about 10 minutes until the sauce thickens and becomes creamy rather than soupy. Then add the butter, stirring it evenly into the beans as it melts. Taste and adjust seasoning if necessary, then remove the skillet from heat.
- Assemble and Bake: Spoon the prepared beans evenly over each slice of toasted bread. Sprinkle the grated Provolone cheese generously on top. Transfer the baking sheet back to the oven set at 400°F (200°C) and bake for about 5 minutes, or until the cheese is melted and bubbly. Remove from oven and serve immediately, optionally garnishing with fresh basil slices for a fragrant finish.
Notes
- Use sturdy bread like sourdough or a rustic sandwich loaf for best results that hold the topping without becoming soggy.
- Double concentrated tomato paste gives intense flavor but you can adjust to taste or substitute with regular tomato paste, increasing quantity slightly.
- For a vegan version, omit the butter and replace cheese with a plant-based meltable cheese alternative.
- Leftover beans can be stored in the refrigerator for up to 3 days and reheated gently before assembling toast.
- Fresh herbs like basil or parsley provide a nice fresh contrast when sprinkled on top just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Baking
- Cuisine: Italian-inspired
