Serves: 4

4 plum tomatoes
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon thyme
salt and freshly ground black pepper to taste

For dressing:
1/2 cup olive oil
2 cloves garlic, minced
2 tablespoons lemon juice
4 cups loosely packed flat-leaf parsley leaves
3/4 cup thinly slice croutons, made with country bread
3 tablespoons grated Asiago or Parmesan
4 paper-thin slices prosciutto

The day before serving, prepare the tomatoes:
preheat the oven to its lowest setting, about 160 degrees. Cut tomatoes into wedges.
In a mixing bowl, gentley toss with olive oil, garlic, thyme, salt end pepper
Arrange tomatoes on a baking sheet.
Bake 5 to 6 hours, or until the tomatoes are shriveled and partially dried. Remove from oven, and let cool.
ln a small bowl, whisk remaining olive oil, garlic and lemon juice. Season to taste with salt and pepper .
In a large bowl, combine parsley, croutons, cheese and tomatoes. Add dressing; toss until coated. Place a slice of ham on each of 4 plates.
Mound salad on top of each slice.

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