Recipes by Di Swann
1. Drizzle olive oil over slices of bread and toast both sides on a hot barbeque grill or stovetop grill plate. Transfer to a plate and keep warm.
2. Meanwhile, heat 1 teaspoon of olive oil in a frying pan and lightly toss spinach in oil until the leaves are just wilted. Season with freshly ground pepper and salt.
Place 2 slices of toast on each serving plate. Top with spinach and Wattie's Southern Style Mixed Bean Sensations and crispy prosciutto then garnish with shaved Parmesan and a sprig of basil. Serve immediately.