BRUSCHETTA WITH ROSEMARY, ROASTED TOMATOES, RICOTTA, AND PROSCIUTTO

I’m hiding in my room from the mess that lingers of final night time. I preserve hoping the dish fairy will just pop in and make everything sparkle and shine. That i'm able to stroll out of my room and into a spotless oasis of sparkling cleanliness.

I can dream, proper? right here’s the reality… the counters are sticky with sugar and rum; mint sprigs are popping up everywhere; the sink is a graveyard of bottle caps and lime wedges buried underneath a big body of dirty dishes.

Yes, I threw a celebration. just a tiny one; I want you had been there. It became a wild welcome lower back shin dig for my expensive friend Jeff, who is just getting back from a five month stint teaching philosophy in Beijing. Jeff – we’re so glad you’re home, babe!

So permit’s talk about what I made for stated birthday party. I went crazy with the appetizer unfold. i really like appetizers. Finger meals is amazing! less dishes = glad baker!

This bruschetta became on the menu and absolutely everyone loved it! each chew is simply divine. it is going to be made once more. perhaps the next day…

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

INSTRUCTIONS:

1. Preheat oven to 425°F. Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper in massive bowl to mixture. upload tomato quarters and stir to coat. allow stand 5 minutes. Line rimmed baking sheet with foil. raise tomatoes from marinade and set up, cut facet down, on prepared baking sheet (reserve marinade for toasts).
2. Roast tomatoes till skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet. maintain oven temperature.
3. meanwhile, arrange bread slices on another rimmed baking sheet. Brush pinnacle of each with reserved marinade (which includes garlic and rosemary bits).
4. Roast bread till pinnacle is golden, 10 to twelve minutes. Cool toasts on sheet.
5. unfold 1 tablespoon ricotta cheese on each toast; sprinkle with pepper. Fold prosciutto halves over and region on ricotta. arrange 2 tomato quarters atop prosciutto. Whisk lemon juice and closing 1 teaspoon oil in medium bowl to blend; season with salt and pepper. add microgreens and toss to coat. top bruschetta with microgreens. arrange on platter and serve.

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