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Rosemary Prosciutto Bruschetta
Ingredients
- 6 Tbsp. plus 1 tsp. extra virgin olive oil, divided
- 2 large cloves garlic, minced
- 2 tsp. finely chopped fresh rosemary
- 2 tsp. finely chopped fresh thyme
- 2 tsp. freshly ground black pepper, divided
- 1 tsp. coarse kosher salt
- 6 large plum tomatoes (about 1-1/2 lb.), quartered lengthwise
- 12 diagonally cut baguette slices, each 1/2-inch thick
- 3/4 cup part-skim ricotta cheese
- 6 thin prosciutto slices, cut in half crosswise, folded
- 1 tsp. fresh lemon juice
- 1 cup arugula
Directions
- 1. Preheat convection oven to 275°F.
- 2. Combine 6 Tbsp. of the oil, garlic, rosemary, thyme, 1 tsp. of the peppers and salt.
- 3. Stir in tomatoes and coat evenly. Drain tomatoes and place cut sides up on half sheet pan. Reserve remaining oil mixture.
- 4. Roast tomatoes 1 hour and 15 minutes.
- 5. Place bread slices on a half sheet pan; brush with oil mixture. Bake 10 to 12 minutes or until lightly browned; cool.
- 6. Spread 1 Tbsp. ricotta cheese on each bread slice. Sprinkle with remaining 1 tsp. pepper. Top with 1 piece prosciutto and 2 tomato quarters.
- 7. Combine lemon juice and remaining 1 tsp. oil. Add arugula; toss to coat. Top bruschetta with arugula and serve.
- Nutritional information per serving: Calories 384; Total Fat 18g; Saturated Fat 4g; Trans Fat 0; Cholesterol 10mg; Sodium 1144mg; Total Carbohydrate 45g; Dietary Fiber 4g; Total Sugars 3g; Protein 13g
