Ingredients

The following ingredients have 4 Servings
  • 11.5 oz (325g) cherry or baby plum tomatoes
  • 1 clove garlic (finely chopped)
  • 1/2 tbsp thyme leaves
  • 1/2 tsp balsamic vinegar (good quality)
  • 14 oz (400g) cannellini beans (drained with 2 tbsp liquid reserved)
  • 10 - 12 Baby mozzarella balls
  • 6 - 8 Prosciutto slices
  • Salt and pepper (to season)
  • Olive oil
  • basil leaves (for topping)

Instruction

  • First, slice the cherry tomatoes (or baby plum) in half and add to a non stick pan with 1/2 tbsp of olive oil, chopped garlic, thyme leaves, balsamic, salt and pepper
  • Saute the tomatoes on a medium heat, as they start to soften use a spatula or wooden spoon to lightly squash the tomatoes to create a sauce..
  • After around 7-8 minutes add the cannellini beans ( save 2 tbsp of the cooking liquid from the can and add that too) cook the beans for around 3-5 minutes.
  • Once the beans have softened slightly turn off the heat and set aside for 2 minutes to cool. Add the arugula/rocket and mix through. Add a good pinch of salt and pepper then top with prosciutto, baby mozzarella and a drizzle of olive oil and a few torn basil leaves.