Slow-Roasted Tomato and Ricotta Bruschetta with Prosciutto

Name: Slow-Roasted Tomato and Ricotta Bruschetta with Prosciutto
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6
Ingredients: 100 g prosciutto; 250 g mixed heritage tomatoes; 120 g ricotta; 3 slice sourdough bread; 40 g grated Parmesan; 2 tbsp extra virgin olive oil; 3 sprig thyme sprigs; 1 lemon

Elevate your appetizer game with this sophisticated bruschetta featuring sweet, slow-roasted heritage tomatoes and creamy lemon-zested ricotta. Topped with salty prosciutto and fresh thyme, it's a perfect balance of flavors for any gathering.

Servings6 Portions

Prep Time20 Mins

Cook Time120 Mins

Difficulty

Easy

Ingredients

prosciutto
100 g
mixed heritage tomatoes
250 g
ricotta
120 g
sourdough bread
3 slice
grated Parmesan
40 g
extra virgin olive oil
2 tbsp
thyme sprigs
3 sprig
lemon
1

Step-by-Step Instructions

Preheat your oven to 140°C (120°C fan/gas mark 1). Line a large baking sheet with parchment paper.

Arrange the halved heritage tomatoes cut-side up on the prepared baking sheet. Sprinkle with 1 tsp sea salt, drizzle with 1 tbsp of olive oil, and scatter the thyme sprigs over them.

Roast the tomatoes for 1.5 to 2 hours until they are wrinkled and slightly charred around the edges but still juicy in the center. Remove from the oven and allow them to cool.

In a small bowl, combine the ricotta, grated Parmesan, and lemon zest. Season with salt and pepper to taste.

Heat a griddle pan over high heat. Brush the sourdough slices with the remaining 1 tbsp of olive oil. Grill the bread for 2-3 minutes per side until toasted with clear char marks.

To assemble, spread the ricotta mixture onto each toasted sourdough slice. Top with the slow-roasted tomatoes and ribbons of prosciutto. Finish with an extra drizzle of olive oil before serving.