Slow Roast Tomato Ricotta Prosciutto Bruschetta 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.

ROASTED TOMATO BRUSCHETTA



Roasted Tomato Bruschetta image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 45m

Yield 4 servings, 2 pieces of toast per person

Number Of Ingredients 7

2 pints grape tomatoes
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 loaf sesame semolina bread
2 cloves garlic, halved
4 scallions, finely chopped
1/2 cup basil leaves, thinly sliced

Steps:

  • Heat the oven to 400 degrees F.
  • Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.
  • Cut 2 large "planks" of bread each 1-inch thick by slicing the bread lengthwise horizontally. Reserve the rest of the loaf for another use.
  • When you remove the tomatoes from the oven, switch on broiler. Char bread on both sides then rub hot bread with cut garlic.
  • In a bowl, lightly mash the roasted tomatoes and combine with scallions and basil. Top the large planks with tomato mixture then cut each giant crostini into 4 pieces, 8 pieces total.

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