Ingredients
½ jar Beerenberg Tomato & Roasted Garlic Relish
200g cooked cannellini beans
2 thick slices sourdough bread
2 tablespoons olive oil
Large handful rocket
4 slices fresh prosciutto
Fresh basil leaves
Directions
Place the Beerenberg Tomato & Roasted Garlic Relish and cannellini beans in a small bowl and fold through until coated.
Preheat a griddle pan or frypan over high heat. Drizzle the sourdough with olive oil and place in the pan. Cook for 2 minutes on each side, until slightly charred.
Place the sourdough onto two serving plates and divide the rocket between the plates. Top the sourdough with cannellini beans, prosciutto and fresh basil leaves.
