Simple and elegant !!
What you need
- 125g block PHILADELPHIA Cream Cheese, cut into slices
- 1/2 cup ZOOSH Mighty Balsamic Splash Light Dressing
- 1 clove garlic, finely chopped
- Sprigs of thyme leaves
- 2 ripe tomatoes, halved
- black pepper
- 4 thin slices prosciutto
- 1 bunch asparagus, trimmed, blanched
How to make it
Combine Philly*, 2 tablespoons dressing, garlic and some thyme. Set aside to marinate.
Place tomato halves onto a lined oven tray, sprinkle with a little of the dressing, thyme leaves and some black pepper. Bake for 20 minutes at 160ºC. Add prosciutto slices to tray and cook a further 5-6 minutes until crispy.
To serve, place asparagus spears onto serving plate, top with a tomato half, prosciutto and a slice of Philly*. Drizzle with remaining dressing.