Ingredients

The following ingredients have 2 Servings
  • 5 small tomatoes (about 200 grams)
  • 1 sprig Basil
  • 1 small garlic clove
  • 3 Tbsps olive oil (preferably lemon olive oil)
  • salt
  • peppers
  • cane sugar
  • 1 small yellow onion
  • 2 Tbsps Red wine vinegar
  • 15 ozs White bean (drained, canned)
  • 0.5 bunch Arugula (about 50 grams)
  • 2 slices Prosciutto
  • 4 Grissini (preferably whole grain)

Instruction

  • Rinse tomatoes, cut out stems, cut in half and remove seeds with a spoon.
  • Rinse basil, shake dry, pluck leaves and chop. Peel a clove of garlic and cut into slices.
  • Mix basil and garlic with some splashes of olive oil, salt, pepper and 1 pinch of sugar and add to tomatoes.
  • Place tomatoes on an oven rack with cut-side up, and roast in oven at 110°C (recirculating air for 90 minutes at 100°C, Gas: not recommended)(approximately 230°F) for 2 hours. Remove and let cool.
  • Peel onion and cut into 5 mm (approximately 1/4-inch) thick slices. Coat a grill pan with oil.
  • Broil both sides on medium heat until golden brown, 4-5 minutes per side.
  • Places onion slices in a bowl and mix with vinegar.
  • Rinse beans in cold water and drain well.
  • Mix beans, roasted tomatoes, onion and remaining olive oil thoroughly and season with salt and pepper.
  • Trim arugula, rinse, shake dry and place in a small bowl. Mix with the bean salad.
  • Cut prosciutto into slices and wrap around grissini. Serve with the salad.