How To Make Slow-roast tomato, ricotta & prosciutto bruschetta
Have a few bites of appetizers to prep you for the big meal. Hungry but don’t want anything too heavy? These snack and appetizer recipes are sure to satisfy you and keep the hunger pangs at bay. From healthy snacks to extravagant party appetizers, you’ll find anything light bite that suits your fancy right here!
Serves:
Ingredients
- 4 large tomatoes, halved
- 2 tablespoons olive oil
- salt and pepper to taste
- 8 slices of rustic bread
- 1 garlic clove, peeled
- 1 cup ricotta cheese
- 8 slices of prosciutto
- fresh basil leaves, for garnish
Instructions
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Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
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Place the halved tomatoes on the prepared baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper.
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Roast the tomatoes in the oven for 1 hour and 30 minutes, or until they are slightly shriveled and caramelized.
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While the tomatoes are roasting, toast the bread slices in a toaster or under the broiler until golden brown. Rub one side of each slice with the garlic clove.
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Spread a generous amount of ricotta cheese on each toasted bread slice.
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Top each bruschetta with a slice of prosciutto and a slow-roasted tomato half. Garnish with fresh basil leaves.
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Serve the slow-roast tomato, ricotta & prosciutto bruschetta immediately.
Nutrition
- Calories : 396kcal
- Total Fat : 18g
- Saturated Fat : 6g
- Sodium : 886mg
- Total Carbohydrates : 39g
- Dietary Fiber : 5g
- Sugars : 6g
- Protein : 19g
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