Bruschetta With Rosemary Roasted Plum Tomatoes Ricotta And Prosciutto Recipes

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BRUSCHETTA WITH ROSEMARY, ROASTED TOMATOES, RICOTTA, AND PROSCIUTTO



Bruschetta with Rosemary, Roasted Tomatoes, Ricotta, and Prosciutto image

Flavorful bruschetta is loaded with rosemary roasted tomatoes, creamy ricotta cheese, and salty prosciutto. These are always a hit!

Provided by Ashley Manila

Categories     Appetizer

Time 1h

Number Of Ingredients 11

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

Steps:

  • 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.

BRUSCHETTA WITH ROSEMARY, ROASTED PLUM TOMATOES, RICOTTA AND PROSCIUTTO



Bruschetta with Rosemary, Roasted Plum Tomatoes, Ricotta and Prosciutto image

Provided by Ian Knauer

Categories     Tomato     Appetizer     Side     Bake     High Fiber     Backyard BBQ     Buffet     Ricotta     Rosemary     Summer     Prosciutto     Party     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 11

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

Steps:

  • 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.

BRUSCHETTA WITH PROSCIUTTO



Bruschetta with Prosciutto image

A crowd-pleaser any time of year, this savory-tasting recipe is perfect for get-togethers. -Debbie Manno, Fort Mill, South Carolina

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield about 6-1/2 dozen.

Number Of Ingredients 13

8 plum tomatoes, seeded and chopped
1 cup chopped sweet onion
1/4 cup grated Romano cheese
1/4 cup minced fresh basil
2 ounces thinly sliced prosciutto, finely chopped
1 shallot, finely chopped
3 garlic cloves, minced
1/3 cup olive oil
1/3 cup balsamic vinegar
1 teaspoon minced fresh rosemary
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce, optional
1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices

Steps:

  • In a large bowl, combine the first seven ingredients. In another bowl, whisk the oil, vinegar, rosemary, pepper and pepper sauce if desired. Pour over tomato mixture; toss to coat., Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. With a slotted spoon, top each slice with tomato mixture.

Nutrition Facts : Calories 23 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 44mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

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