| Roasted Tomato, Prosciutto and Parmesan Salad |
| Perfect with Perfect Parmesan. |
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| Method | Ingredients | ||
| 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.
Serving Size: 4 Preparation Time: 15 minutes Cooking Time: 10-15 minutes |
4 ripe roma tomatoes, cut into quarters
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 Shaved Parmesan |
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.