Slow-roast tomato, ricotta & prosciutto bruschetta
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Slow-roast tomato, ricotta & prosciutto bruschetta

By Esther Clark

Contains pork – recipe is for non-Muslims only

Slow-roast late summer tomatoes to make them extra sweet and flavourful. Serve with ricotta and prosciutto for a brilliant bruschetta

  • Prep:20 mins
    Cook:2 hrs
    plus cooling
  • Easy

Nutrition per serving

  • kcal 364
  • fat 13g
  • saturates 5g
  • carbs 42g
  • sugars 4g
  • fibre 3g
  • protein 18g
  • salt 2.8g

Ingredients

  • 250g mixed heritage tomatoes, halved
  • 2 tbsp extra virgin olive oil, plus extra to serve
  • 3 thyme sprigs
  • 120g ricotta
  • 40g grated parmesan
  • 1 lemon, zested and sliced
  • 3 large slices sourdough, halved and sliced
  • 100g prosciutto

Method

  1. 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.

  2. 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.

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