Bruschetta With Rosemary, Roasted Plum Tomatoes, Ri

Name: Bruschetta With Rosemary, Roasted Plum Tomatoes, Ricotta And Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons plus 1 teaspoon extra-virgin olive oil; 2 large garlic cloves, minced; 2 teaspoons finely chopped fresh rosemary; 1 teaspoon coarse kosher salt; 1 teaspoon freshly ground black pepper; 6 large plum tomatoes (about 1 1/2 pounds), quartered lengthwise; 12 1/2-inch-thick diagonally cut baguette slices (each 3 to 4 inches long); ½ tablespoons ricotta cheese, divided; 6 thin prosciutto slices, cut in half crosswise; 1 teaspoon fresh lemon juice; 1 cup microgreens or baby arugula

Servings: persons

6 tablespoons plus 1 teaspoon extra-virgin olive oil
2 large garlic cloves, minced
2 teaspoons finely chopped fresh rosemary
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
6 large plum tomatoes (about 1 1/2 pounds), quartered lengthwise
12 1/2-inch-thick diagonally cut baguette slices (each 3 to 4 inches long)
½ tablespoons ricotta cheese, divided
6 thin prosciutto slices, cut in half crosswise
1 teaspoon fresh lemon juice
1 cup microgreens or baby arugula

1
Preheat oven to 425u00b0F. Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper in large bowl to blend. Add tomato quarters and stir to coat. Let stand 5 minutes. Line rimmed baking sheet with foil. Lift tomatoes from marinade and arrange, cut side down, on prepared baking sheet (reserve marinade for toasts).
2
Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet. Maintain oven temperature.
3
Meanwhile, arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade (including garlic and rosemary bits).
4
Roast bread until top is golden, 10 to 12 minutes. Cool toasts on sheet.
5
Spread 1 tablespoon ricotta cheese on each toast; sprinkle with pepper. Fold prosciutto halves over and place on ricotta. Arrange 2 tomato quarters atop prosciutto. Whisk lemon juice and remaining 1 teaspoon oil in medium bowl to blend; season with salt and pepper. Add microgreens and toss to coat. Top bruschetta with microgreens. Arrange on platter and serve.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 tablespoons plus 1 teaspoon extra-virgin olive oil, 2 large garlic cloves, minced, 2 teaspoons finely chopped fresh rosemary, 1 teaspoon coarse kosher salt, and more.

Yes, Bruschetta With Rosemary, Roasted Plum Tomatoes, Ricotta And Prosciutto falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bruschetta With Rosemary, Roasted Plum Tomatoes, Ricotta And Prosciutto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions