INGREDIENTS
•
3 tablespoons extra-virgin olive oil, divided
•
2 ounces thinly sliced prosciutto, cut crosswise into ribbons
•
1 1/2 cups (1/2-inch) cubed whole-grain bread (about 2 ounces)
•
1 pint grape tomatoes
•
1/8 teaspoon kosher salt
•
1/4 teaspoon freshly ground black pepper
•
2 romaine hearts, halved lengthwise
•
Cooking spray
•
1/4 cup chopped green onions
•
2 ounces blue cheese, crumbled