Slow-roast tomato, ricotta & prosciutto bruschetta - Good Food Middle East
Slow-roast late summer tomatoes to make them extra sweet and flavourful. Serve with ricotta and prosciutto for a brilliant bruschetta
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Bread knife
- Parchment paper
- Mixing bowl
- Spoon
- Plate
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
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