Bruschetta with Rosemary, Roasted Plum Tomatoes, Ricotta and Prosciutto
Bruschetta with Rosemary, Roasted Plum Tomatoes, Ricotta and Prosciutto is a flavorful French French Receipes dish prepared with quality ingredients. Preheat oven to 425°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.