Easy recipe Roast Tomato And Prosciutto Salad Recipe

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four Roma tomatoes, quartered lengthways olive oil (Recipes by ingridients olive oil) cooking spray six slices prosciutto one third cup olive oil (Recipes by ingridients olive oil) about one garlic (Recipes by ingridients garlic) clove, crushed about one ciabatta bread loaf about one bunch watercress, cut into small sprigs about one, avocado (Recipes by ingridients avocado) sliced two tablespoons balsamic vinegar (Recipes by ingridients vinegar) about fourtyg parmesan cheese, shavedStep about one Preheat oven to one hundred and eightyC. Line a shallow roasting pan with baking paper. Roast Tomato And Prosciutto Salad Recipe. Arrange tomato in pan. Roast Tomato And Prosciutto Salad Recipe. Spray lightly with oil. Roast on lower oven shelf for about fourty minutes or until light golden. Step two Meanwhile, place prosciutto in a single layer on a lightly greased baking tray. Roast Tomato And Prosciutto Salad Recipe. Roast on shelf above tomato for eight to ten minutes or until golden and crisp. Transfer to a wire rack to cool. Roast Tomato And Prosciutto Salad Recipe. Step three Combine two tablespoons oil and garlic (Recipes by ingridients garlic) in a small bowl. Cut twelve about onecm-thick slices from ciabatta loaf. Brush both sides with oil mixture. Place bread in a single layer on baking tray. Bake on shelf above tomato for ten minutes or until crisp and lightly toasted. Set aside to cool. Roast Tomato And Prosciutto Salad Recipe. Break prosciutto into pieces. Step four Place roast tomato on toast. Roast Tomato And Prosciutto Salad Recipe. Arrange on plates with watercress, avocado (Recipes by ingridients avocado) and prosciutto. Roast Tomato And Prosciutto Salad Recipe. Combine vinegar (Recipes by ingridients vinegar) and remaining oil in a jug. Drizzle over salads. Top with parmesan. Roast Tomato And Prosciutto Salad Recipe. Season with salt (Recipes by ingridients salt) and pepper and serve..