Ryvita topped with smoky beans, pear and prosciutto

This recipe uses

Original Rye Crispbread

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Ryvita topped with smoky beans, pear and prosciutto

Preparation Time: 5 minutes

Number of Servings: 1

Recipe by Ryvita

Printer friendly recipe
Ryvita topped with smoky beans, pear and prosciutto
Energy (kJ)
606
1787
Protein
8
23
Fat
4
13
of which Saturates
1
3
Carbohydrate
15
45
of which Sugars
5
16
Fibre
5
16
Salt
375mg
1107mg
  • Per 100g
  • Per serving

Ingredients

¾ cup (140g) canned red kidney beans, drained and rinsed

1 teaspoon extra virgin olive oil

1 teaspoon smoky paprika

2 Original Ryvita crispbreads

½ green pear (80g), sliced thinly

2 small slices of prosciutto

Method

  1. Put beans into a bowl with olive oil and paprika. Lightly season with sea salt and freshly ground black pepper and toss to combine. Transfer spiced beans to two crispbreads and top with fresh pear and prosciutto.