Cherry Plum Bruschetta Recipe 455

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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.

CHERRY & PLUM BRUSCHETTA RECIPE - (4.5/5)



Cherry & Plum Bruschetta Recipe - (4.5/5) image

Provided by Late2Serenity

Number Of Ingredients 8

2 red plums or nectarines, halved, pitted, thinly sliced
1 cup cherries, pitted, halved
2 tablespoons sugar, divided
1 tablespoon olive oil plus more for drizzling
Flaky sea salt (such as Maldon)
1/4 vanilla bean, split lengthwise, or 1/2 teaspoon pure vanilla extract
1 cup whole milk ricotta
1/2 baguette, sliced 1/2 inch thick, toasted

Steps:

  • Combine plums, cherries, 1 tablespoon sugar, 1 tablespoon oil, and a pinch of salt in a medium bowl. Scrape in seeds from vanilla bean (reserve pod for another use) or add vanilla extract; toss to combine. Let macerate just until fruit begins to release juices, 10-15 minutes. Meanwhile, whisk ricotta and remaining 1 tablespoon sugar in a medium bowl until smooth. Drizzle toast with olive oil, spread with ricotta mixture, and top with fruit. Drizzle with more oil, if desired, and juices from bowl. Sprinkle with salt.

CHERRY AND PLUM BRUSCHETTA



Cherry and Plum Bruschetta image

Provided by Bon Appétit Test Kitchen

Categories     Bread     Appetizer     Breakfast     Brunch     Dessert     Vegetarian     Kid-Friendly     Quick & Easy     Ricotta     Cherry     Plum     Vanilla     Summer     Bon Appétit     Small Plates

Yield Makes 4 servings

Number Of Ingredients 8

2 red plums or nectarines, halved, pitted, thinly sliced
1 cup cherries, pitted, halved
2 tablespoons sugar, divided
1 tablespoon olive oil plus more for drizzling
Flaky sea salt (such as Maldon)
1/4 vanilla bean, split lengthwise, or 1/2 teaspoon pure vanilla extract
1 cup whole-milk ricotta
1/2 baguette, sliced 1/2" thick, toasted

Steps:

  • Combine plums, cherries, 1 tablespoon sugar, 1 tablespoon oil, and a pinch of salt in a medium bowl. Scrape in seeds from vanilla bean (reserve pod for another use) or add vanilla extract; toss to combine. Let macerate just until fruit begins to release juices, 10-15 minutes.
  • Meanwhile, whisk ricotta and remaining 1 tablespoon sugar in a medium bowl until smooth.
  • Drizzle toast with oil, spread with ricotta mixture, and top with fruit. Drizzle with more oil, if desired, and juices from bowl. Sprinkle with salt.

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