Roasted Tomato and Prosciutto Parmesan Salad

Ingredients

• 4 ripe roma tomatoes, cut into quarters
• live oil, for drizzling
• salt and freshly ground black pepper, to taste
• 6 slices prosciutto
• 1 clove garlic, cut in half
• 1 small sourdough baguette, thinly sliced
• 1/3 cup good quality mayonnaise
• 25g Perfect Italiano™ Parmesan
• 1 tbsp red wine vinegar
• ¼ tsp sugar
• 1 ½ tbsp good quality basil pesto
• 1 baby cos lettuce, washed and leaves torn
• ¼ cup small fresh basil leaves
• 1 cup Perfect Italiano™ Parmesan, shaved

Method

1. Place tomatoes on a baking paper lined baking tray, cut side up. Drizzle with oil and season to taste.
2. Bake at 180°C for 10 minutes or until tomatoes are just tender.
3. Place prosciutto on a foil lined baking tray and cook under a hot grill until crisp. Allow to cool and break into large pieces.
4. Rub garlic clove over sliced bread and bake at 160°C for 10 minutes or until golden brown and crisp.
5. Blend mayonnaise, parmesan, vinegar and sugar in a food processor until creamy. Add pesto and pulse until just combined.
6. To serve, scatter lettuce leaves on a serving plate, top with prosciutto, toasted bread, tomatoes, basil leaves and shaved parmesan. Drizzle with dressing.