Bruschetta with rosemary, roasted tomatoes, ricotta and prosciutto

Rosemary, Roasted Tomato, Ricotta and Prosciutto Bruschetta is a wonderful appetizer for summer parties!

Easy to assemble, it can serve a crowd of people!

Bruschetta with rosemary, roasted tomatoes, ricotta and prosciutto.

This bruschetta everyone loved it! Every bite is simply divine . I will do it again, that's for sure! Maybe tomorrow...

The tomatoes were bursting with flavor after being roasted in a marinade of fresh rosemary , garlic, and olive oil. The ricotta was a creamy pillow for the buttery prosciutto. A little arugula sprinkled on top gives these dreamy delights a peppery kick and welcome freshness.

Make them the next time you're snacking on wine or an appetizer for your friends coming over; I promise you will receive rave reviews.

This savory bruschetta is loaded with rosemary-roasted tomatoes, creamy ricotta cheese and salty prosciutto. They are always a hit !

Recipe

Ingredients ( 12 pieces)

• 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, quartered lengthwise

• 12 slices of baguette not too thick

• 12 tablespoons ricotta cheese, divided

• 6 thin slices of prosciutto, halved crosswise

• 1 teaspoon fresh lemon juice

• 1 cup micro greens or small arugula

Instructions

1. Preheat the oven to 220°C.

2. In a large bowl, combine 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt and 1 teaspoon pepper. Add the tomato wedges and toss to coat. Let stand 5 minutes. Line a rimmed baking sheet with aluminum foil. Remove the tomatoes from the marinade and arrange them, cut side down, on the prepared baking sheet (reserve the marinade for the toast).

3. Roast the tomatoes until the skin is browned and blistered and the tomatoes are very tender, about 35 minutes. Let the tomatoes cool on the baking sheet. Maintain oven temperature.

4. Meanwhile, arrange bread slices on another rimmed baking sheet. Brush the top of each slice with the reserved marinade (including the garlic and rosemary pieces).

5. Toast the bread until the top is golden brown, 10 to 12 minutes. Let the toasts cool on the baking sheet.

6. Spread 1 tablespoon ricotta cheese on each toast; sprinkle with pepper. Fold the prosciutto halves and place them over the ricotta. Arrange 2 tomato wedges on the prosciutto. Whisk lemon juice and remaining 1 tsp oil in medium bowl to combine; Season with salt and pepper. Add the microgreens and toss to coat. Garnish bruschetta with microgreens. Arrange on a platter and serve.

I find this recipe delicious and even when I don't have a guest I love to prepare bruschetta to take away in my lunch box to eat at work or for a picnic. I'm a big fan of Lunch Boxes and her bruschetta really goes well with all my starters. I don't have to worry if I don't know what to cook... I make bruschetta!
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