Ricotta and Roasted Tomato Bruschetta with Prosciutto & Sage

So I received the Food and Wine Annual Cookbook 2015 in the mail and was thrilled! I love getting the recap from a year full of recipes, and there’s some beautiful food photography throughout the book. It didn’t take me long to find a picture of this Ricotta and Roasted Tomato Bruschetta with Pancetta on page 23. The recipe seemed easy enough, so I decided to make it (with a few subtle changes) and Viola! … It turned out amazing! I had also been craving some yummy bruschetta after ogling the pictures from The Chunky Chef’s Heirloom Tomato Bruscetta Caprese post. 

The original recipe from the cookbook calls for pancetta, but I already had some prosciutto in the fridge that I needed to use. The prosciutto crisps up like bacon in the oven and crumbles beautifully! Anything that looks like bacon, crisps like bacon, and tastes <somewhat> like bacon — gotta be good (on anything, right?!). 

I heart Crumbly Prosciutto

To make the bruschetta: Toss tomatoes, garlic slices, and thyme lightly with olive oil. 

Spread out tomatoes on one half of a parchment-lined pan, and spread prosciutto on the other half.

Roast the tomatoes and prosciutto in the oven at 325 for about 30 minutes or until the prosciutto crisps. Remove prosciutto onto a paper towel and continue roasting tomatoes until they are bursting (about 10 more minutes). (This is a good time to add your bread to the oven to toast).

Tomatoes bursting with goodness

Meanwhile, heat 1/4 cup olive oil in a small pan on medium-high heat. Fry sage leaves for 30-45 seconds until they are green and crispy. Remove onto paper towels. When the tomatoes are done roasting, pour the tomatoes and all of the oils from the parchment paper into a bowl for serving.

For the bread I sliced a large loaf of French bread into thin slices, brushed them with a mix of olive oil and melted butter, and broiled on low for a few minutes. Once the edges started turning brown, they were good to go!  

To assemble, spread a small spoonful of ricotta cheese over each toasted bread slice. Spoon some of the roasted tomato/garlic/olive oil mix and top with a sage leaf or two. Sprinkle with the crumbled prosciutto and sage leaves and you are all set to make them taste buds happy! :)

Ricotta and Roasted Tomato Bruschetta with Prosciutto & Sage

2015-07-28 22:09:13

Serves 4

The roasted tomatoes, fried sage, and crispy, salty prosciutto make bruschetta what it should be!

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Prep Time

10 min

Cook Time

35 min

Total Time

40 min

Prep Time

10 min

Cook Time

35 min

Total Time

40 min

Ingredients

2 cups cherry tomatoes (asst. colors if available)

2 garlic cloves, sliced

3-4 Thyme sprigs

5 tbsp. extra-virgin olive oil

Kosher salt

Pepper

4 slices prosciutto

20-30 sage leaves

1 pound fresh ricotta cheese

1/2 loaf French bread, sliced and toasted

Salt & Pepper, to taste

Instructions

1. Preheat oven to 325 degrees F. Mix tomatoes, garlic, thyme sprigs, and 1 tablespoon olive oil in a medium bowl. Season with salt and pepper. Pour onto one half of a parchment paper lined baking sheet. Lay prosciutto side by side on the other half. Bake for 25-30 minutes, until the prosciutto is crisp.
2. Transfer the prosciutto to paper towels. Crumble when it cools down.
3. Roast the tomatoes for about 10 more minutes (until some start to burst). Transfer the tomatoes and any rendered fat from the prosciutto to a bowl.
4. Meanwhile, in a small skillet, heat the remaining 1/4 cup of olive oil over medium-high heat. Add the sage and fry until bright green and crisp, 30 to 45 seconds. Drain the sage on paper towels.
5. Spread the ricotta on the toasts and top with the tomatoes and crumbled prosciutto. Season with salt and pepper and top the toasts with the sage leaves. Serve immediately.

Adapted from Food & Wine Annual Cookbook 2015, p. 22

Adapted from Food & Wine Annual Cookbook 2015, p. 22

That Square Plate https://www.thatsquareplate.com/