Bruschetta with Rosemary, Roasted Tomatoes, Ricotta & Prosciutto

From Bon Appetit – August 2010

Makes 6 servings


6 Tbl plus 1 tsp  (or more) extra virgin olive oil

2 large garlic cloves, minced

2 tsp finely chopped fresh rosemary

1 tsp coarse sea salt-separated

1 tsp freshly ground black pepper-separated

6 large plum tomatoes (about 1 1/2 pounds), quartered lengthwise & seeded

12-1/2 inch thick cut bread (Pugliese works well)

12 Tbl ricotta cheese, divided

6 thin prosciutto slices, cut in half crosswise

1 tsp fresh lemon juice

1 cup baby arugula


Preheat oven to 425 degrees F. Stir 6 Tbl oil, garlic, rosemary, 1 tsp coarse salt, and 1 tsp pepper in 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.

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

Roast bread @ 425 degrees until top is golden, 10-12 minutes.  Cool on sheet.

Spread 1 Tbl ricotta cheese on each toast; sprinkle with pepper.  Add prosciutto and arrange 2 tomato quarters atop prosciutto.  Whisk lemon juice and remaining 1 tsp olive oil in medium bowl to blend; season with salt and pepper. Add arugula and toss to coat. Top bruschetta with arugula.  Arrange on platter and serve.