RAQ Training

4 thick slices crusty whole-grain bread, cut into 1 1/2 inch pieces (about 4 cups)
1 can (16 oz) cannelini beans, rinsed and drained
1 c basil leaves, torn
1 lb cherry tomatoes, sliced in half
2 tbsp extra virgin olive oil
2 tsbp balsamic vinegar
salt to taste
4 thin slices proscuiutto

Preheat oven to 450 degrees
Coat baking sheet with cooking spray. Place bread cubes on sheet and sprtiz bread. Bake in oven until ightly toasted, 3 to 4 minutes, shaking once or twice to heat evenly.
Meanwhile in large bowl, toss beans, basil, tomatoes oil, vinegar, and salt until combined. Set aside.
Cut prosciutto into tiny pieces using kitchen shears. Cookin nonstick skillet on medium high until crispy. Remove and drain on paper towels.
Add toasted bread to tomato mixture and toss lightly. Divide among 4 plates and garnish with procuitto.

Makes 4 servings
Calories 293
Fat 9g
Saturated fat 1g
Sodium 510mg
Carbohydrates 42g
Fiber 7g
Protein 11g

This entry was posted on Sunday, July 8th, 2007 at 2:38 pm and is filed under Healthy Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.