Roasted Tomato Prosciutto and Traditional Hard Cheese Salad

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 Traditional Hard Cheese
• 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 Traditional Hard Cheese

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 Traditional Hard Cheese, 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 traditional hard cheese. Drizzle with dressing.