5 from 3 votes
Bruschetta with Rosemary, Roasted Tomatoes, Ricotta, and Prosciutto
Flavorful bruschetta is loaded with rosemary roasted tomatoes, creamy ricotta cheese, and salty prosciutto. These are always a hit!
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings:
12
pieces
Course:
Appetizer
Cuisine:
Italian
Ingredients
- 6 tablespoons extra-virgin olive oil
- 2 garlic large cloves, minced
- 2 teaspoons rosemary finely chopped fresh
- 1 teaspoon kosher salt coarse
- 1 teaspoon black pepper freshly ground
- 6 plum tomato large, about 1 1/2 pounds, quartered lengthwise
- 12 1/2- baguette inch-thick diagonally cut slices, each 3 to 4 inches long
- 12 tablespoons ricotta cheese divided
- 6 prosciutto thin slices, cut in half crosswise
- 1 teaspoon lemon juice fresh
- 1 cup microgreens or baby arugula
Instructions
- Preheat oven to 425°F. 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).
- Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet. Maintain oven temperature.
- Meanwhile, arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade (including garlic and rosemary bits).
- Roast bread until top is golden, 10 to 12 minutes. Cool toasts on sheet.
- 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.
Cup of Yum
Notes
- Recipe adapted from Bon Appetit Magazine