Saturday, May 14, 2011

Bruschetta with Roasted Tomatoes, Ricotta, and Black Forest Ham

This is one of my favorite types of bruschetta. The original recipe is from Bon Appetit ("Bruschetta with Rosemary, Roasted Plum Tomatoes, and Prosciutto"). I prefer to use Black Forest Ham (the real, smoked variety, not the cooked ham of the same name that you can find at deli counters) if I can find it, instead of prosciutto. But that is simply a matter of personal taste and you can use either one. Bruschetta is usually an appetizer but we like this kind so much that we eat it as a main dish.

6 tbsp extra-virgin olive oil
2 large garlic cloves, minced
1 1/2 tsp dried crushed rosemary
freshly ground black pepper
6 large plum tomatoes (about 1 1/2 pounds), quartered lengthwise
12   thick slices ciabatta
1/2 pound low-fat ricotta cheese
6 slices Black Forest ham or prosciutto
1-2 tsp fresh lemon juice
1 cup baby arugula

Preheat oven to 425°F. Stir olive oil, garlic, rosemary, 1 tsp salt, and 1 tsp pepper in a bowl. Add tomatoes and stir to coat. Let stand 5 minutes. Line a rimmed baking sheet with parchment paper. Lift tomatoes from marinade and arrange on baking sheet, cut side down, reserving marinade for bread. Roast tomatoes until skin is browned and blistered, about 35 minutes. Cool tomatoes on sheet, maintain oven temperature. Meanwhile, arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade (including rosemary and garlic), leaving 1-2 tsp oil in bowl. Roast bread until top is golden, about 10 minutes. Cool toasts on sheet. Spread 1-2 tbsp ricotta on each slice of bread, sprinkle with pepper. Place ham on ricotta. Arrange 2 tomato quarters atop ham. Whisk lemon juice with leftover marinade, salt, and pepper, then toss with arugula. Top bruschetta with arugula and serve. (The bruschetta is easier to eat if you put the ham on top but it doesn't look as nice.)

1 comment:

  1. Looks delicious! I like that you used ricotta cheese :) Buzzed!