Slow-roast tomato, ricotta & prosciutto bruschetta recipe | Good Food

Slow-roast tomato, ricotta & prosciutto bruschetta recipe | Good Food

www.bbcgoodfood.com

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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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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