I’m hiding in my room from the mess that lingers of last night. I keep hoping the dish fairy will just pop in and make everything sparkle and shine. That I will walk out of my room and into a spotless oasis of sparkling cleanliness.
I can dream, 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 beneath a large body of dirty dishes.
Yes, I threw a party. Just a tiny one; I wish you were there. It was a wild welcome back shin dig for my dear friend Jeff, who is just returning from a 5 month stint teaching philosophy in Beijing. Jeff – we’re so happy you’re home, babe!
MY RECENT VIDEOSSo let’s talk about what I made for said party. I went crazy with the appetizer spread. I love appetizers. Finger food is great! Less dishes = happy baker!
This bruschetta was on the menu and everyone loved it! Each bite is just divine. It will be made again. Maybe tomorrow…
The tomatoes were bursting with flavor from being roasted in a marinade of fresh rosemary, garlic, and olive oil. The ricotta was a creamy pillow for the buttery prosciutto. A little arugula sprinkled on top gives these dreamy treats a peppery kick and welcomed freshness.
The only thing I would change is slicing the baguette a bit thinner, that way you can eat it pretty. The baguette this time was cut way wider then the mouth can stretch, and that leads to some not so neat and tidy eating. Make these next time you want a snack with wine or a great appetizer for those friends coming over; I promise you will get rave reviews.
Bruschetta with Rosemary, Roasted Tomatoes, Ricotta, and Prosciutto
Prep
Cook
Total
Yield 12 pieces
Flavorful bruschetta is loaded with rosemary roasted tomatoes, creamy ricotta cheese, and salty prosciutto. These are always a hit!
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
- 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.
Notes
Recipe adapted from Bon Appetit Magazine
Nutrition Facts
Serving Size 1-2 pieces
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
These look absolutely fantastic! I love how bruschetta can be modified so easily and deliciously. Great post!
I love that you put prosciutto on the bruschetta! Kinda wish I was at that party!
It’s almost embarrassing to admit, but…I’ve never had bruschetta before! Everytime I see it somewhere, I think, “Aha! I really should make that.” And then I forget and don’t make it. I should write myself a Post-It note about this one. Your bruschetta just might be my first-ever bruschetta. 🙂
I hope you do; let me know how it turns out if you give it a try!
Your bruschetta look absolutely divine! If there were any leftover still hiding in your kitchen, I come over to help with cleaning and the leftover ;-))
I wish you told me that yesterday!!! I need to start pay feeding a cleaning crew!
This looks so tasty!
Love a good bruschetta with some ripened tomatoes. This looks amazing.
Just found your blog, and so happy I did! Love this bruschetta you’ve made. Classic flavor combo, can’t imagine not loving every bite of this.
Drooling! These look fabulous! Bruschetta is my favorite snack.
I don’t even love bruschetta that much, but this looks amazing!
Thank you Maris; your too sweet!
Absolutely gorgeous pictures. Bet it is yummy!
Yeah, with amazingly gorgeous bruschettas like these, I wished I was there at the party too!!!:D
I love starters and appetizers too…LOL:)
If I’ve learned anything over the years about throwing a party, it’s that it pays to load guests up with plenty of carbs and plenty of salty protein. Check and check. Looks great!
This looks divine. I must make this immediately. So glad you commented on my blog so I could find yours 🙂
I made this for my blog a while ago, too!! SO delicious, I couldn’t get over it. Great photos. 🙂
Thanks Caroline!