Bruschetta with Rosemary Roasted Plum Tomatoes, Ricotta and Prosciutto

Every summer I make these bruschettas.  I run down to a local bakery in Missoula and buy a fresh baguette. Then I hunt down the perfect plum tomatoes I can find at the farmers market.  The crunch of the toasted baguette topped with the creamy ricotta, which I mix with my mom’s rosemary from her herb pot, is the perfect pairing with a tangy tomato and the ever so decadent proscuitto.  I can’t believe I just fit that all into one sentence, my old english teachers would probably have a cow over that one.  But I really don’t care because I just made my own mouth water and so hopefully yours is too.  Let’s just say, this is the perfect appetizer, hors d’ oeuvre, dinner, lunch or snack for a beautiful summer day like the one I am enjoying right now.

Serves 6


  • 6 tablespoons plus 1 tablespoon extra-virgin olive oil
  • 2 large garlic cloves, minced
  • 2 teaspoons finely chopped rosemary
  • 1 teaspoon freshly ground black pepper
  • 6 large plum tomatoes (about 1.5 lbs.), quartered lengthwise
  • 12 1/2-inch-thick diagonally cut baguette slices (each 3 to 4 inches long)
  • 12 tablespoons ricotta cheese
  • 6 thin proscuitto slices, cut in half crosswise
  • 1 teaspoon fresh lemon juice
  • 1 cup microgreens or baby arugula

Preheat oven to 425 degrees.  Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt and 1 teaspoon pepper in a 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 tops with reserved marinade.  (Make sure to get all of the goodies from the bottom of the marinade on the toasts)

Roast bread until the tops are golden brown about 10 to 12 minutes.  Cool toasts.  Spread 1 tablespoon ricotta cheese on each toast.  Sprinkle with pepper.  Fold proscuitto halves over and place on ricotta.  Arrange two tomato quarters atop the proscuitto.  Whisk lemon juice and remaining 1 teaspoon oil in a medium bowl to blend, season with salt and pepper.  Add microgreens and toss to coat.  Top bruschetta with microgreens and arrange on a platter and serve.


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