Tonight I made this bruschetta as a side dish to fish. It was wonderful and very easy to make. It would be perfect as an appetizer to a dinner, or as we used it as a side dish to a light meal.
Bruschetta with Rosemary, Roasted Plum Tomatoes, Ricotta, and Prosciutto
Adapted from Bon Appetit August 2010
Ingredients:
- 6 tablespoons extra virgin olive oil
- 2 large garlic cloves, minced
- 2 teaspoons rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 large plum tomatoes, quartered
- 6 prosciutto slices, cut in half
- 12 tablespoons of ricotta cheese
- 12 baguette slices
- 1 teaspoon lemon juice
Preheat the oven to 450 degrees. Stir six tablespoons oil, garlic, rosemary, one teaspoon course salt, and one teaspoon pepper in a large bowl to blend. Add tomato and stir to coat. Lift tomatoes from the marinade, arrange, cut side down, on a rimmed baking sheet, and roast for 35 minutes.
Arrange bread slices on another rimmed baking sheet. Brush the top of each with the reserved marinade from the tomatoes, making sure to include the rosemary and garlic bits. Add this to the over during the last 10 minutes that the tomatoes are being roasted.
Meanwhile, mix lemon juice and ricotta.
After letting the toast and tomato cool, spread the ricotta on each toast. Fold the prosciutto halves over the ricotta and arrange two tomato quarters on top.
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