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4 roma tomatoes (I used much more), quartered lengthwise
6 slices prosciutto (again, I used more)
1/3 cup olive oil
1 garlic clove, crushed
1 ciabatta bread loaf
1 avocado, diced
Preheat oven to 350. Spray a roasting pan. and arrange tomato slices on the pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast on lower oven shelf for about 40 minutes, or until light golden. Meanwhile, place prosciutto in a single layer on a lightly greased baking tray. Roast on shelf above tomatoes for about 10 minutes or until golden and crisp. Transfer to wire rack to cool (I didn’t). Combine 2 T oil and garlic in small bowl. Cut approximately 1-inch thick slices from ciabatta loaf. Brush one side with oil mixture. Place bread in a single layer on baking sheet. Bake on shelf above tomato for 10 minutes or until crisp and lightly toasted. Set aside to cool. Break prosciutto into pieces. Place roast tomatoes on toast. Then top with avocado and prosciutto pieces. Drizzle with balsamic vinegar and olive oil, then a little salt and pepper.
Sweetnicks’ Notes: I did make some changes to the recipe and the above one is my modified one. Separately, the roasting of the prosciutto really brings out its saltiness, so if you’re not big on salt, you might want to skip the roasting part.