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A selection of slow-roast tomato, ricotta & prosciutto bruschetta

Slow-roast tomato, ricotta & prosciutto bruschetta

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 4-6

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

Nutrition: Per serving (6)
NutrientUnit
kcal364
fat13g
saturates5g
carbs42g
sugars4g
fibre3g
protein18g
salt2.8g
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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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2020

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A star rating of 5 out of 5.3 ratings
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