Creamy Roasted Tomato Ricotta Pasta With Crispy Prosciutto Food

SLOW-ROAST TOMATO, RICOTTA & PROSCIUTTO BRUSCHETTA

Slow-roast tomato, ricotta & prosciutto bruschetta image

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

Provided by Esther Clark

Categories Lunch, Side dish

Time 2h20m

Yield Serves 4-6

Number Of Ingredients 8

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

Steps:

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.
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.

Nutrition Facts : Calories 364 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 2.8 milligram of sodium

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