Cannellini e Prosciutto con Radicchio Arrostito

Preheat oven to 400°F (200°C).

Halve the radicchio heads and grape tomatoes. Toss them in a roasting pan with 6g of olive oil, salt, and crushed garlic. Roast for 15-20 minutes until the radicchio edges are charred and fragrant and tomatoes have burst into a rustic sauce.

In a heavy-bottomed saucepan, warm the remaining olive oil over medium heat. Add the cooked white beans, stirring gently until they are heated through and begin to release their starch.

Fold the roasted tomato mixture into the beans, allowing the juices to coat them.

Arrange the bean and tomato mixture on a warm plate. Top with thin ribbons of prosciutto, which will soften slightly from the heat of the beans.

Garnish with fresh herbs if available and serve immediately.