Best Slow Roast Tomato Ricotta Prosciutto Bruschetta Recipes

Tomato Prosciutto Bruschetta image

Provided by Geoffrey Zakarian

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

12 slices prosciutto
1/4 cup extra-virgin olive oil, or more as needed
Six to eight 1/2-inch-thick slices Italian sesame loaf
Kosher salt and freshly ground black pepper
2 small cloves garlic
2 large heirloom tomatoes, diced (about 2 cups)
1/2 cup fresh basil leaves, roughly chopped
1/4 cup Kalamata olives, pitted and chopped
1/4 cup grated Parmigiano-Reggiano

Steps:

Preheat the oven to 400 degrees F.
Lay the prosciutto on a parchment-lined sheet tray. Bake until darkened and crispy, 10 to 12 minutes. Allow to cool fully, and then break up the prosciutto into pieces. Set aside.
Heat 2 ounces (1/8 cup) olive oil in a large saute pan over medium heat. Add half of the bread and let cook until the underside begins to brown, about 3 minutes, then flip the bread and finish the other side, about 3 minutes more. Sprinkle with salt and pepper. Remove from the pan and rub both sides with a garlic clove to perfume the toast. Wipe out the pan and repeat again with the remaining oil and bread.
Place the chopped tomatoes in a medium bowl. Grate the remaining clove garlic on a fine grater into the tomatoes. Add the basil, olives and half the Parmesan. Season with salt and pepper. Arrange the bread on a serving platter. Top the toasted garlic bread with the tomato mixture, then top with the crispy prosciutto pieces. Sprinkle with the remaining Parmesan.

Roasted Tomato Bruschetta image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 45m

Yield 4 servings, 2 pieces of toast per person

Number Of Ingredients 7

2 pints grape tomatoes
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 loaf sesame semolina bread
2 cloves garlic, halved
4 scallions, finely chopped
1/2 cup basil leaves, thinly sliced

Steps:

Heat the oven to 400 degrees F.
Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.
Cut 2 large "planks" of bread each 1-inch thick by slicing the bread lengthwise horizontally. Reserve the rest of the loaf for another use.
When you remove the tomatoes from the oven, switch on broiler. Char bread on both sides then rub hot bread with cut garlic.
In a bowl, lightly mash the roasted tomatoes and combine with scallions and basil. Top the large planks with tomato mixture then cut each giant crostini into 4 pieces, 8 pieces total.