I love looking through bon appétit magazine. Many of their recipes have a certain special touch that make them stand out above other recipe magazines. I do have to admit though, only very seldom will I make a dish from their pages since some of their recipes seem almost intimidating to me, and a little fancier than what I would serve on a daily basis. But, if you are looking for wonderful meals to serve when entertaining guests, this is most definitely a magazine to turn to.
Always on the look out for new dishes, I vowed to take more advantage of all of my magazine subscriptions, which includes bon appétit. So when I received my August 2010 edition, I settled in by the pool and started marking recipes that looked interesting. I couldn't overlook many of their wonderful recipes in this edition that take advantage of the abundance of summer vegetables, which is when today's recipe caught my eyes.
Let's just say this dish is one for the senses. It is crunchy and creamy, salty and sweet and honestly one of the best things I have made in a while. The dish is certainly not hard to make, but does require a little bit of time. Tomatoes are marinated in olive oil and rosemary and then roasted in the oven for 30 minutes. Sliced baguette is brushed with leftover tomato marinade before toasting them in the oven as well. Smooth ricotta is spread on top of the toasted bread slices before layering the prosciutto, roasted sweet tomatoes, and finally, a tiny bit of baby arugula for garnish.
Words don't do this dish justice. This was a flavor explosion in your mouth, and we could not get enough of it. I made this recipe for a light lunch on the weekend, and my husband and I enjoyed the bruschetta along with a nice glass of red wine. Perfection!
This dish is going in my permanent files and I can't wait to serve this as an appetizer to guests. This one deserves the highest rating available for sure!
Bruschetta with Rosemary, Roasted Plum Tomatoes, Ricotta, and Prosciutto
(adapted from bon appétit)
6 tablespoons plus 1 teaspoon extra-virgin olive oil
2 large garlic cloves, minced
2 teaspoons finely chopped fresh rosemary
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
6 large plum tomatoes (about 1 1/2 pounds), quartered lengthwise
12 1/2-inch-thick diagonally cut baguette slices (each 3 to 4 inches long)
12 tablespoons ricotta cheese, divided
6 thin prosciutto slices, cut in half crosswise
1 teaspoon fresh lemon juice
1 cup microgreens or baby arugula
Preheat oven to 425 degrees F. Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper in large bowl to blend. Add tomato quarters and stir to coat. Let stand 5 minutes. Line rimmed baking sheet with foil. Lift tomatoes from marinade and arrange, cut side down, on prepared baking sheet (reserve marinade for toasts).
Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet. Maintain oven temperature.
Meanwhile, arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade (including garlic and rosemary bits).
Roast bread until top is golden, 10 to 12 minutes. Cool toasts on sheet.
Spread 1 tablespoon ricotta cheese on each toast; sprinkle with pepper. Fold prosciutto halves over and place on ricotta. Arrange 2 tomato quarters atop prosciutto. Whisk lemon juice and remaining 1 teaspoon oil in medium bowl to blend; season with salt and pepper. Add microgreens (or baby arugula) and toss to coat. Top bruschetta with greens. Arrange on platter and serve.