Preheat oven to 400 degrees. Spread cherry tomatoes on rimmed baking sheet, drizzle with 1 tablespoon extra virgin olive oil. Sprinkle with salt and pepper, /roast 15-20 minutes. Set aside.
Lay bread slices on clean baking sheet, drizzle with 1 tablespoon extra virgin olive oil. Bake until lightly browned at edges, about 10 minutes. Remove from oven, immediately rub toasted sides with peeled garlic clove, creating crostini.
Increase oven temperature to 450 degrees. Cut Romain hearts in half lengthwise, drizzle with olive oil, and sprinkle with minced garlic and 2 tablespoons Parmesan. Roast 5 minutes.
Meanwhile, toss together 1/2 cup Parmesan cheese, meat, vinegar, 1 tablespoon extra virgin olive oil, and salt and pepper, to taste. Serve on roasted Romaine topped with roasted tomatoes, with crostini on the side. Refrigerate any leftovers.
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|Serving Size: 1 Serving (114g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 73 (73%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 4.6mg||1 %|
|Sodium 109.7mg||4 %|
|Potassium 249.3mg||7 %|
|Total Carbohydrate 4.7g||1 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 3.4g|
|Protein 3g||4 %|
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Calories per serving: 100
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