Ryvita topped with smoky beans, pear and prosciutto


A hearty slice to enjoy at lunch or dinner!


Preparation Time: 5 minutes

Number of Servings: 1


Recipe by Ryvita

Printer Friendly Recipe
  • Energy (kJ)
    606
  • Protein
    8
  • Fat
    4
  • of which Saturates
    1
  • Carbohydrate
    15
  • of which Sugars
    5
  • Fibre
    5
  • Sodium
    375mg
  • 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

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.


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