Tips for this recipe
To enhance the flavors of your Bruschetta, ensure that the plum tomatoes are at room temperature before roasting to prevent them from becoming too mushy. Additionally, allowing the bruschetta components to rest briefly after assembly can improve texture and taste by letting the ingredients settle together.
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
Adviced equipments
– Electric Knife
– Food Processor (for chopping plum tomatoes)
– Stainless Steel Baking Sheet
– Oven-Safe Skillet (Cast Iron or Nonstick)
– Mandoline Slicer
– Cheese Grater (Fine or Microplane, optional for ricotta cheese)
– Garlic Press
– Measuring Spoons and Cups Set
– Cutting Board (Fine Grit or Wooden)
– Serving Platter (Wooden or Artisan Bread Board)
– High-Speed Blender (for making tomato puree, optional)
History of the recipe
Bruschetta with Rosemary, Roasted Plum Tomatoes, Ricotta and Prosciutto is a modern twist on a traditional Italian dish. While the concept of grilled bread topped with various ingredients dates back centuries in Italy, this particular combination has been adapted over time. The use of plum tomatoes instead of the classic vine-ripened variety adds a unique sweetness and depth to the recipe, making it especially popular during summer when these tomatoes are at their peak.
Fun facts about this recipe
This delectable Bruschetta isn’t just an appetizer; it’s a celebration of fresh flavors and innovative culinary techniques. The choice of plum tomatoes over traditional varieties, coupled with the roasting process to intensify their natural sugars, makes this dish stand out on any table. Moreover, the integration of prosciutto and ricotta introduces a savory balance that complements the acidity of the tomatoes perfectly.
