Slow-roast tomato, ricotta & prosciutto bruschetta
- Esther Clark
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Serves 4-6
Easy
Prep: 20 mins
Cook: 2 hrs
plus cooling
A star rating of 4.5 out of 5.6 ratingsRate
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Slow-roast late summer tomatoes to make them extra sweet and flavourful. Serve with ricotta and prosciutto for a brilliant bruschetta
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Ingredients
Nutrition
Units:
MetricUS
-
250g mixed heritage tomatoes
halved
-
2 tbsp extra virgin olive oil
plus extra to serve
-
3 thyme sprigs
-
120g ricotta
-
40g grated parmesan
-
1 lemon
zested and sliced
-
3 large slices sourdough
halved and sliced
-
100g prosciutto
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Nutrition: Per serving (6)
- kcal364
- fat13g
- saturates5g
- carbs42g
- sugars4g
- fibre3g
- protein18g
- salt2.8g
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Method
-
step 1
Heat the oven to 140C/120C fan/gas 1. Put the tomatoes, cut-side up, on a large baking sheet lined with baking parchment. Sprinkle over 1 tsp sea salt, drizzle with 1 tbsp oil, and scatter over the thyme. Roast for 1½-2 hrs, or until the tomatoes are wrinkled and a touch charred but still juicy. Leave to cool.
-
step 2
Combine the ricotta, parmesan and lemon zest. Season. Heat a griddle pan over a high heat. Brush the bread with the remaining oil and griddle for 2-3 mins on each side, or until lightly toasted. Top with the ricotta mixture, tomatoes, prosciutto and a drizzle of olive oil.
Recipe from Good Food magazine, August 2020
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A star rating of 4.5 out of 5.6 ratings
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