Roasted Tomatoes And Soft Cheese Rolled In Prosciutto

• 6 large plum tomatoes
• Salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 7 ounces non-fat cream cheese
• 4 tablespoons finely chopped fresh chives
• 1 1/2 ounces pitted kalamata olives, finely chopped
• 12 slices of prosciutto
• 4 tablespoons honey
• 8 slices of ciabatta bread

1. Preheat the broiler.
2. Cut the tomatoes in half and place on a baking sheet, skin-side down. Season with pepper, drizzle with the olive oil, and broil for about 10 minutes, until softened. Set aside to cool.
3. Mix the cream cheese with the chives and the olives in a medium bowl and season with salt and pepper.
4. Lay a slice of prosciutto lengthwise on a cutting board and place a tomato half on one end. Drop a teaspoon of the cream cheese mixture on top of the tomato.
5. Carefully roll up the ham to enclose the cheese and tomato. Repeat with the remaining ingredients to make 12 parcels.
6. Transfer the parcels to a serving plate, drizzle the honey on top, and serve with the sliced ciabatta.

tomatoes, salt, extravirgin olive oil, nonfat, fresh chives, kalamata olives, honey, bread

Taken from www.epicurious.com/recipes/member/views/roasted-tomatoes-and-soft-cheese-rolled-in-prosciutto-50124325 (may not work)