This appetizer will require a little planing on your part, but once you have all of the ingredients, throwing this bruschetta together for a wine party will make for some tasty treats to enjoy with just about anything you may be serving! Tomatoes are everywhere right now so finding new recipes to use them up is always fun and delicious.
- 6T olive oil
- 2 cloves garlic, minced
- 1T minced rosemary
- 1T minced thyme
- Sea salt & fresh pepper to taste
- 6 Roma or plumb tomatoes, cut in half (longways)
- 1 baguette, cut pieces on an angle
- Ricotta cheese
- Prosciutto slices, cut in thirds
- 12-15 basil leaves, cut into ribbons
Directions: (Recipe adapted from Epicurious)
Toss the first 5 ingredients in a bowl and whisk to combine — then add tomatoes to coat and marinate while the oven heats to 400 degrees. Place the tomatoes slice side down directly on a baking sheet (or on a foil lined baking sheet for easy cleanup), reserve the marinade. Tomatoes will roast at 400 degrees for 25-30 minutes — you want them to blister the skin and become soft. With the reserved marinade, baste one side of the baguette slices.
When tomatoes are done, remove from the oven and allow to cool. Place the bread in the oven, allowing to toast the tops then remove from the oven. Once tomatoes have cooled to the touch, you want to cut each of the half slices into quarters. Now it is really an assembly process from here on out.
Start with a spread of ricotta, then prosciutto, tomato quarters and finish with the basil ribbons:
Transfer slices to a serving dish and drizzle olive oil on top, sprinkling with salt and pepper to taste.
One of the nice things about this appetizer is it can be made an hour or so before and it can be served at room temperature. The last step is to make sure you have copies of the recipe handy for your guests as they will be inquiring.