Bruschetta with Rosemary, Roasted Plum Tomatoes, Ricotta and Prosciutto

From the kitchen of Carly

Crispy baguette slices get smeared with creamy ricotta and topped with blistered roasted tomatoes, salty prosciutto, and rosemary-infused oil. The tomatoes concentrate into sweet, tangy little bombs while the bread stays sturdy enough to hold everything without falling apart.

Bruschetta with Rosemary, Roasted Plum Tomatoes, Ricotta and Prosciutto

Roasting plum tomatoes concentrates their sweetness and gives them a wrinkled, blistered skin that tastes like late summer even in winter. The garlic-rosemary oil does double duty: it seasons both the tomatoes and the toasted bread, so nothing feels thin or half-hearted. Ricotta acts as the calm anchor between the salty prosciutto and the bright peppery greens.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 6 tbspplus 1 teaspoon extra-virgin olive oil
  • 2 largegarlic cloves, minced
  • 2 tspfinely chopped fresh rosemary
  • 1 tspcoarse kosher salt
  • 1 tspfreshly ground black pepper
  • 6 largeplum tomatoes , quartered lengthwise
  • 12 1/2-inch-thick diagonally cut baguette slices
  • 12 tbspricotta cheese, divided
  • 6thin prosciutto slices, cut in half crosswise
  • 1 tspfresh lemon juice
  • 1 cupmicrogreens or baby arugula

Instructions

  1. Bring the oven up to 425°F. In a large bowl, stir 6 tablespoons of oil with the garlic, rosemary, 1 teaspoon of coarse salt, and 1 teaspoon of pepper to blend. Add the tomato quarters and stir to coat thoroughly. Let stand 5 minutes. Line a rimmed baking sheet with foil. Lift the tomatoes from the marinade and arrange cut side down on the prepared sheet (reserve the marinade for the toasts).

  2. Roast the tomatoes until the skins brown and blister and the tomatoes turn very tender, around 35 minutes. Cool the tomatoes on the sheet. Maintain the oven temperature.

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

  4. Roast the bread until the tops turn golden, 10 to 12 minutes. Cool the toasts on the sheet.

  5. Spread 1 tablespoon of ricotta cheese across each toast and shower with pepper. Fold each prosciutto half over and lay on the ricotta. Arrange 2 tomato quarters atop the prosciutto. Whisk the lemon juice with the remaining 1 teaspoon of oil in a medium bowl; season with salt and pepper. Add the microgreens and toss to coat. Top each bruschetta with the microgreens. Arrange on a platter and serve.

Tips from the kitchen

  • Don't skip the 5-minute marinating time before roasting. It gives the oil and herbs a chance to fully coat the tomatoes, which means better browning and more flavor in the pan.
  • Reserve the oil left behind in the bowl after you lift out the tomatoes. Brush that straight onto the bread for the most herbaceous, garlicky flavor possible.
  • Let the tomatoes cool completely on the sheet before assembling. They'll hold their shape better, and you won't wilt the ricotta or prosciutto with residual heat.

Variations

  • Skip the prosciutto and add crispy pancetta for a different salt profile and smokier depth.
  • Swap ricotta for whipped goat cheese if you want something tangier and more assertive against the sweet tomatoes.
  • Use a flavored oil like hot chili oil instead of plain extra-virgin to add a gentle heat and complexity.

Make ahead and storage

Roasted tomatoes keep in an airtight container in the fridge for up to 3 days and can be frozen for up to a month. Assemble bruschetta only just before serving, or the bread will go soft.