Place 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.

Place prosciutto on a foil lined baking tray and cook under a hot grill until crisp. Allow to cool and break into large pieces.

Rub garlic clove over sliced bread and bake at 160°C for 10 minutes or until golden brown and crisp.

Blend mayonnaise, Perfect Italiano Traditional Parmesan Grated, vinegar and sugar in a food processor until creamy. Add pesto and pulse until just combined.

To serve, scatter lettuce leaves on a serving plate, top with prosciutto, toasted bread, tomatoes, basil leaves and shaved Parmesan. Drizzle with dressing.