Name: Slow-roast tomato, ricotta & prosciutto bruschetta Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Italian
Ingredients: 4 large tomatoes, halved; 2 tablespoons olive oil; salt and pepper to taste; 8 slices of rustic bread; 1 garlic clove, peeled; 1 cup ricotta cheese; 8 slices of prosciutto; fresh basil leaves, for garnish

Slow-roast tomato, ricotta & prosciutto bruschetta Recipe

Iolande Jansen Modified: August 22, 2024

Photos of Slow-roast tomato, ricotta & prosciutto bruschetta Recipe

How To Make Slow-roast tomato, ricotta & prosciutto bruschetta

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Preparation: 15 minutes

Cooking: 1 hour 30 minutes

Total: 1 hour 45 minutes

Serves:

Ingredients

4 large tomatoes, halved
2 tablespoons olive oil
salt and pepper to taste
8 slices of rustic bread
1 garlic clove, peeled
1 cup ricotta cheese
8 slices of prosciutto
fresh basil leaves, for garnish

Instructions

Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
Place the halved tomatoes on the prepared baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper.
Roast the tomatoes in the oven for 1 hour and 30 minutes, or until they are slightly shriveled and caramelized.
While the tomatoes are roasting, toast the bread slices in a toaster or under the broiler until golden brown. Rub one side of each slice with the garlic clove.
Spread a generous amount of ricotta cheese on each toasted bread slice.
Top each bruschetta with a slice of prosciutto and a slow-roasted tomato half. Garnish with fresh basil leaves.
Serve the slow-roast tomato, ricotta & prosciutto bruschetta immediately.

Nutrition

Calories : 396kcal
Total Fat : 18g
Saturated Fat : 6g
Sodium : 886mg
Total Carbohydrates : 39g
Dietary Fiber : 5g
Sugars : 6g
Protein : 19g

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