Best 5 Bruschetta With Rosemary Roasted Plum Tomatoes Ricotta And Prosciutto Recipes
Bruschetta, a classic Italian appetizer, combines the flavors of fresh, juicy tomatoes, aromatic herbs, creamy ricotta cheese, and savory prosciutto in a delightful symphony of tastes and textures. This versatile dish offers limitless variations, allowing you to experiment with different toppings and ingredients to suit your preferences.
In this article, we present two tantalizing bruschetta recipes that showcase the beauty of this culinary masterpiece. The first recipe features the vibrant flavors of rosemary-roasted plum tomatoes, perfectly balancing their natural sweetness with a hint of earthy rosemary. These tomatoes are then paired with creamy ricotta cheese, creating a luscious and velvety spread. To add a touch of salty goodness, thinly sliced prosciutto is artfully draped over the bruschetta, completing this delectable combination.
The second recipe takes a more traditional approach, using fresh tomato salsa as the star ingredient. The salsa bursts with the flavors of ripe tomatoes, aromatic onions, and zesty cilantro, delivering a refreshing and tangy twist to the classic bruschetta. Once again, creamy ricotta cheese is the perfect complement, adding a smooth and creamy texture to balance the vibrancy of the salsa. The finishing touch comes in the form of crumbled feta cheese, which adds a salty and tangy dimension to each bite.
Whether you prefer the roasted tomato or salsa variation, these bruschetta recipes are sure to tantalize your taste buds and make any occasion special. So, gather your ingredients, fire up your oven (or grill), and embark on a culinary journey that celebrates the essence of Italian cuisine.
BRUSCHETTA WITH ROSEMARY, ROASTED TOMATOES, RICOTTA, AND PROSCIUTTO
Flavorful bruschetta is loaded with rosemary roasted tomatoes, creamy ricotta cheese, and salty prosciutto. These are always a hit!
Provided by Ashley Manila
Categories Appetizer
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper in large bowl to blend. Add tomato quarters and stir to coat. Let stand 5 minutes. Line rimmed baking sheet with foil. Lift tomatoes from marinade and arrange, cut side down, on prepared baking sheet (reserve marinade for toasts).
- Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet. Maintain oven temperature.
- Meanwhile, arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade (including garlic and rosemary bits).
- Roast bread until top is golden, 10 to 12 minutes. Cool toasts on sheet.
- Spread 1 tablespoon ricotta cheese on each toast; sprinkle with pepper. Fold prosciutto halves over and place on ricotta. Arrange 2 tomato quarters atop prosciutto. Whisk lemon juice and remaining 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.
TOMATO PROSCIUTTO BRUSCHETTA
Provided by Geoffrey Zakarian
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Lay the prosciutto on a parchment-lined sheet tray. Bake until darkened and crispy, 10 to 12 minutes. Allow to cool fully, and then break up the prosciutto into pieces. Set aside.
- Heat 2 ounces (1/8 cup) olive oil in a large saute pan over medium heat. Add half of the bread and let cook until the underside begins to brown, about 3 minutes, then flip the bread and finish the other side, about 3 minutes more. Sprinkle with salt and pepper. Remove from the pan and rub both sides with a garlic clove to perfume the toast. Wipe out the pan and repeat again with the remaining oil and bread.
- Place the chopped tomatoes in a medium bowl. Grate the remaining clove garlic on a fine grater into the tomatoes. Add the basil, olives and half the Parmesan. Season with salt and pepper. Arrange the bread on a serving platter. Top the toasted garlic bread with the tomato mixture, then top with the crispy prosciutto pieces. Sprinkle with the remaining Parmesan.
BRUSCHETTA WITH PROSCIUTTO
A crowd-pleaser any time of year, this savory-tasting recipe is perfect for get-togethers. -Debbie Manno, Fort Mill, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 6-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, whisk the oil, vinegar, rosemary, pepper and pepper sauce if desired. Pour over tomato mixture; toss to coat., Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. With a slotted spoon, top each slice with tomato mixture.
Nutrition Facts : Calories 23 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 44mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
BRUSCHETTA WITH ROSEMARY, ROASTED PLUM TOMATOES, RICOTTA AND PROSCIUTTO
Provided by Ian Knauer
Categories Tomato Appetizer Side Bake High Fiber Backyard BBQ Buffet Ricotta Rosemary Summer Prosciutto Party Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper in large bowl to blend. Add tomato quarters and stir to coat. Let stand 5 minutes. Line rimmed baking sheet with foil. Lift tomatoes from marinade and arrange, cut side down, on prepared baking sheet (reserve marinade for toasts).
- Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet. Maintain oven temperature.
- Meanwhile, arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade (including garlic and rosemary bits).
- Roast bread until top is golden, 10 to 12 minutes. Cool toasts on sheet.
- Spread 1 tablespoon ricotta cheese on each toast; sprinkle with pepper. Fold prosciutto halves over and place on ricotta. Arrange 2 tomato quarters atop prosciutto. Whisk lemon juice and remaining 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.
SLOW-ROAST TOMATO, RICOTTA & PROSCIUTTO BRUSCHETTA
Slow-roast late summer tomatoes to make them extra sweet and flavourful. Serve with ricotta and prosciutto for a brilliant bruschetta
Provided by Esther Clark
Categories Lunch, Side dish
Time 2h20m
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : Calories 364 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 2.8 milligram of sodium
Tips:
- Choose ripe, flavorful tomatoes: Use the best quality tomatoes you can find for the best flavor. Look for tomatoes that are deep red and have a sweet, aromatic smell.
- Roast the tomatoes with olive oil and herbs: Roasting the tomatoes concentrates their flavor and sweetness. Be sure to use a good quality olive oil and add some fresh herbs, such as rosemary or thyme, for extra flavor.
- Make the ricotta mixture ahead of time: The ricotta mixture can be made up to a day ahead of time and stored in the refrigerator. This will save you time when you're ready to assemble the bruschetta.
- Use a variety of toppings: Don't be afraid to experiment with different toppings for your bruschetta. Some popular options include prosciutto, arugula, basil, and balsamic vinegar.
- Serve bruschetta immediately: Bruschetta is best served immediately after it's made. The bread should be crispy and the tomatoes should be warm and juicy.
Conclusion:
These bruschetta recipes are a delicious and easy way to enjoy fresh, seasonal tomatoes. With a variety of toppings to choose from, you can customize them to suit your own taste. So next time you're looking for a quick and easy appetizer or snack, give these bruschetta recipes a try.
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