- 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 Traditional Parmesan Grated
- 1 tablespoon red wine vinegar
- 1/4 teaspoon sugar
- 1 1/2 tablespoons good quality basil pesto
- 1 baby cos lettuce, washed and leaves torn
- 1/4 cup small fresh basil leaves
- 1 cup Perfect Italiano Traditional Parmesan Shaved
| - 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.
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