Bruschetta with Rosemary, Roasted Tomatoes, Ricotta, and Prosciutto

• Meat

  • 6 Prosciutto, thin slices

• Produce

  • 2 Garlic cloves, large
  • 1 cup Microgreens or baby arugula
  • 6 Plum tomatoes (about 1 1/2 pounds, large
  • 2 tsp Rosemary, Fresh

• Condiments

  • 1 tsp Lemon juice, fresh

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 1 tsp Kosher salt, coarse

• Oils & Vinegars

  • 6 1/3 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 12 1/2 inch Diagonally cut baguette, thick slices

• Dairy

  • 12 tbsp Ricotta cheese

Found on bakerbynature.com

Description

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)
• 12 tablespoons ricotta cheese, divided
• 6 thin prosciutto slices, cut in half crosswise
• 1 teaspoon fresh lemon juice
• 1 cup microgreens or baby arugula

Directions

• 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.

Nutrition