Name: Bruschetta with Rosemary, Roasted Plum Tomatoes, Ricotta and Prosciutto
Cook time: 1 hour
Total time: 1 hour 50 minutes
Yield: Makes 6 servings
Ingredients: 6 tablespoons plus 1 teaspoon extra-virgin olive oil; 2 large garlic cloves, minced; 2 teaspoons finely chopped fresh rosemary; 1 teaspoon coarse kosher salt; 1 teaspoon freshly ground black pepper; 6 large plum tomatoes (about 1 1/2 pounds), quartered lengthwise; 12 1/2-inch-thick diagonally cut baguette slices (each 3 to 4 inches long); 12 tablespoons ricotta cheese, divided; 6 thin prosciutto slices, cut in half crosswise; 1 teaspoon fresh lemon juice; 1 cup microgreens or baby arugula

Bruschetta with Rosemary, Roasted Plum Tomatoes, Ricotta and ProsciuttoNigel Cox

Roasting the tomatoes concentrates their flavor.

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