Roasted Kumato^® Tomatoes with Prosciutto

Ingredients

• 8 Kumato^® Tomatoes, washed
• 8 thin slices prosciutto
• 1 tbs extra-virgin olive oil, for drizzling
• 2 buffalo mozzarella
• 80 grams mixed baby salad leaves
• to serve Toasted sourdough bread
• 2 tbs extra virgin olive oil
• 1 tbs balsamic wine vinegar
• 1/2 tsp Dijon mustard
• 1/4 tsp caster sugar

Method

1. Preheat oven to 220°C fan forced. Line a roasting pan with baking paper. Wrap 1 slice prosciutto around each Kumato. Place into the pan. Sprinkle with salt and freshly ground black pepper then drizzle with oil.
2. Roast for 10–12 minutes or until the Kumatoes are tender.
3. For the dressing, combine all the ingredients with salt and pepper in a screw-top jar and shake until well combined.
4. Tear the mozzarella in half and place on serving plate with 1 Kumato and salad leaves. Drizzle over some dressing and serve with sour dough.