This flavorful bruschetta has rosemary-roasted tomatoes, creamy ricotta cheese, & salty prosciutto. These are always popular!
Today in this recipe, I’ll show you how to prepare Bruschetta with Rosemary, Roasted Tomatoes, Ricotta, and Prosciutto or you can say that you will know the great recipe to make Bruschetta with Rosemary, Roasted Tomatoes, Ricotta, and Prosciutto, today. So, without wasting time let’s start:
Time To Make It
The approximate time to make the Bruschetta with Rosemary, Roasted Tomatoes, Ricotta, and Prosciutto is shown in table which is given below:
| Prep Time | Cook Time | Total Time | Servings |
| 20 minutes | 40 minutes | 1 Hr | 12 pieces |
Ingredients To Make Bruschetta with Rosemary, Roasted Tomatoes, Ricotta, and Prosciutto
To make the Bruschetta with Rosemary, Roasted Tomatoes, Ricotta, and Prosciutto, the ingredients which are required to make this recipe are the following which are shown below:
- 2 minced big garlic cloves
- 1 teaspoon black pepper, freshly ground
- 2 teaspoons fresh rosemary, freshly chopped
- 1 teaspoon freshly squeezed lemon juice
- 6 tablespoons extra-virgin olive oil + 1 teaspoon
- 1 teaspoon kosher coarse salt
- 6 thin prosciutto slices, sliced in half crosswise 12 tablespoons ricotta cheese
- 1 cup baby arugula or microgreens
- 6 big plum tomatoes (1 1/2 pounds), quartered lengthwise 12 1/2-inch-thick diagonally sliced baguette slices (3 to 4 inches long)
Instructions To Make Bruschetta with Rosemary, Roasted Tomatoes, Ricotta, and Prosciutto
To make the Bruschetta with Rosemary, Roasted Tomatoes, Ricotta, and Prosciutto, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the Bruschetta with Rosemary, Roasted Tomatoes, Ricotta, and Prosciutto and the instructions are the following which are shown below:
- Preheat the oven to 425 degrees Fahrenheit. In a large mixing bowl, combine 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper. Stir in the tomato quarters to coat. Allow to stand for 5 minutes. Wrap a rimmed baking sheet with foil. Remove the tomatoes from the marinade and place them, cut side down, on the prepared baking sheet (save the marinade for the toasts).
- Roast tomatoes for 35 minutes, or until the skin is browned and blistered and the tomatoes are extremely soft. Cool tomatoes on a baking pan. Maintain the temperature of the oven.
- In the meanwhile, lay bread pieces on a second rimmed baking sheet. Brush leftover marinade (with garlic and rosemary pieces) on top of each.
- 10 to 12 minutes, or until the top of the bread is brown. Toasts cool on a baking sheet.
- On each toast, spread 1 tablespoon ricotta cheese and season with pepper. Place prosciutto halves on top of the ricotta. Place 2 tomato halves on top of the prosciutto. In a medium mixing bowl, combine the lemon juice and remaining 1 teaspoon oil; season with salt and pepper. Toss in the microgreens to coat. Microgreens should be sprinkled on top of the bruschetta. Place on a plate and serve.
Conclusion (Bruschetta with Rosemary, Roasted Tomatoes, Ricotta, and Prosciutto)
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