Bruschetta with Rosemary, Roasted Plum Tomatoes, Ricotta and Prosciutto

Name: Bruschetta with Rosemary, Roasted Plum Tomatoes, Ricotta and Prosciutto
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters microgreens or baby arugula; 1 teaspoon freshly ground black pepper; 1 teaspoon coarse kosher salt; 2 teaspoons finely chopped fresh rosemary; 6 Tbsps extra-virgin olive oil; 680 grams large plum tomatoes (about , quartered lengthwise

The recipe Bruschetta with Rosemary, Roasted Plum Tomatoes, Ricottan and Prosciutto could satisfy your Mediterranean craving in around 1 hour and 50 minutes. This gluten free, primal, and fodmap friendly recipe serves 6. This hor d'oeuvre has 146 calories, 1g of protein, and 14g of fat per serving. If you have baby arugula, rosemary, coarse kosher salt, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 425°F. Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper in large bowl to blend.

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Coarse Salt

Rosemary

Garlic

Pepper

Cooking Oil

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Bowl

Oven

Add tomato quarters and stir to coat.

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Tomato

Letstand 5 minutes. Line rimmed baking sheetwith foil. Lift tomatoes from marinade andarrange, cut side down, on prepared bakingsheet (reserve marinade for toasts).

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Marinade

Tomato

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Aluminum Foil

Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet.Maintain oven temperature.

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Tomato

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Oven

Meanwhile, arrange bread slices on another rimmed baking sheet.

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Bread

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Baking Sheet

Brush top of each with reserved marinade (including garlic and rosemary bits).

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Marinade

Rosemary

Garlic

Roast bread until top is golden, 10 to 12 minutes. Cool toasts on sheet.

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Bread

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.

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Ricotta Cheese