Roasted Tomatoes with Beans, Olives & Prosciutto

Servings: 4

This protein-rich recipe is a perfect way for gardeners to use up their summer bounty! Freshly picked tomatoes and parsley elevate this dish, making it a summertime favorite. Cannellini beans and prosciutto are a surprising addition, creating a flavorful richness that just cuts through the tomatoes’ acidity. Serve this at a family gathering and expect compliments to the chef.

 

INGREDIENTS

4 medium tomatoes, halved
1 tablespoon extra-virgin olive oil
2 garlic cloves, sliced
¼ teaspoon sweet smoked paprika
2 cups canned cannellini beans, rinsed and drained
⅓ cup chopped prosciutto
¼ cup pitted Kalamata olives
½ cup chopped parsley
1 tablespoon sherry vinegar

 

INSTRUCTIONS

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Place the tomatoes on the prepared baking sheet, then add the olive oil, garlic, and paprika, tossing to combine. Once coated, arrange tomatoes flesh side up.
3. Roast the tomatoes for 15–20 minutes, until the tomatoes are golden and have softened, then remove from the oven and allow to cool for 5–10 minutes.
4. Meanwhile, place the cannellini beans in a skillet over medium-high heat and stir for 5 minutes, just until they are heated through.
5. Divide the cannellini beans among four serving plates and top with the prosciutto, olives, and tomato mixture. Sprinkle each serving with parsley.
6. Drizzle the sherry vinegar over each serving. Serve and enjoy!

 

This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here

 


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