Steam all beans; when bright green, strain beans directly into ice water. Remove and dry.
Divide beans into four different two-ounce bundles. Wrap each bundle with one ounce of prosciutto (in the center of the bundle).
Heat saute pan with canola oil. When hot, place all four bundles in pan. Turn bundles as prosciutto browns until all sides are crisp. Remove from pan.
Top each bundle with crumbled goat cheese and chopped tomatoes. Serve as appetizers or aside grilled meats.