Roasted Tomato, Prosciutto and Parmesan
Salad
  
1Place tomatoes on a baking paper lined baking tray, cut side up. Drizzle with oil and season to taste. Bake at 180°C for 10 minutes or until tomatoes are just tender.
2Place prosciutto on a foil lined baking tray and cook under a hot grill until crisp. Allow to cool and break into large pieces.
3Rub garlic clove over sliced bread and bake at 160°C for 10 minutes or until golden brown and crisp.
4Blend mayonnaise, Perfect Italiano Parmesan Multi Pack, vinegar and sugar in a food processor until creamy. Add pesto and pulse until just combined.
5To serve, scatter lettuce leaves on a serving plate, top with prosciutto, toasted bread, tomatoes, basil leaves and shaved parmesan. Drizzle with dressing.
Tip: Tomatoes can be cooked a day ahead and refrigerated. Dressing can also be made ahead of time and refrigerated. Use your favourite lettuce mix for this salad.

Budget Range: Under $10

Meal Occasion: Lunch
Serving Size: 4
Preparation Time: 15 minutes
Cooking Time: 10-15 minutes

Comments
Comments
Ingredients
4 ripe roma tomatoes, cut into quarters
Olive 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 sachet
1 tablespoon red wine vinegar
¼ teaspoon sugar
1 ½ tablespoons good quality basil pesto
1 baby cos lettuce, washed and leaves torn
¼ cup small fresh basil leaves
1 cup shaved Perfect Italiano Parmesan from wedge