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

Roasting the tomatoes concentrates their flavor.Bruschetta Picture

  • 6 servings

  • PREP: 1 hour


TOTAL: 1 hour 50 minutes


  • 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


  • 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.

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Recipe by Ian Knauer

Photograph by Nigel Cox