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Slow-Roast Tomato, Ricotta & Prosciutto Bruschetta |
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| Serves 4 |
Prep 20 mins |
Cooking 2 hrs |
Easy |
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+ cooling |
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My rating |
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Ingredients |
250g mixed heritage tomatoes, halved
2 tbsp extra virgin olive oil + drizzle to serve
3 thyme sprigs
120g ricotta
40g grated parmesan
1 lemon zested
3 large slices of sourdough, halved
100g prosciutto
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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 - 2hrs, or until
the tomatoes are wrinkled and a touch charred but still
juicy. Leave to cool.
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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 lemony cheese mixture, tomatoes, prosciutto and a
drizzle of olive oil.
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