200gm ciabatta loaf, cut into 3 cm chunks 1Tbs olive oil 2 large cloves of garlic, minced 50gm prosciutto 500gm truss tomatoes, chopped 8 bocconcini balls, cut in half 20gm fresh basil 100gm pitted kalamata olives 1/4 fat free Italian dressing
Pre-heat oven to 180C and spread bread out on baking tray. Add garlic and olive oil and mix until bread is thoroughly coated. Cut prosciutto lenghtways into strips and place on another baking tray. Bake both for 10 minutes until bread is crunchy and prosciutto is crispy. Toss bread, tomatoes, bocconcini, basil, olives and dressing in a large bowl. Serve topped with prosciutto.