Creamy Roasted Tomato Ricotta Pasta With Crispy Prosciutto Food
SLOW-ROAST TOMATO, RICOTTA & PROSCIUTTO BRUSCHETTA
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
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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