Roasted Tomato Prosciutto and Parmesan Salad

Made with Perfect Italiano™ Parmesan Cheese

Serves:

2-4

Preparation Time:

15 minutes

Cooking Time:

15 minutes

Ingredients

  • Olive oil, for drizzling
  • Salt & 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 mayonnaises
  • 1 x 25g Perfect Italiano Parmesan
  • 1 tbsp red wine vinegar
  • 1/4 tsp sugar
  • 1 1/2 tbsp good quality basil pesto
  • 1 baby cos lettuce, washed and leaves torn
  • 1/4 cup small fresh basil leaves
  • 1 cup Perfect Italiano Parmesan

Steps

  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, Perfect Italiano Parmesan Multi Pack, 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.