Gluten-Free Bruschetta w/ Rosemary, Roasted Plum Tomatoes, Ricotta, and Prosciutto




6 Tablespoons 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-quartered lengthwise
14 2-1/2 inch rounds (use 2-1/2 inch biscuit cutters on 2 Udi's Gluten Free Pizza Crusts)
12 tablespoons ricotta cheese, divided
6 thin prosciutto slices, cut in half crosswise
1 teaspoon fresh lemon juice
1 cup microgreens of baby arugula


Serves 4-6 -Preheat oven to 375. -Place tomatoes in a baking dish and top with olive oil, garlic, and rosemary (pre-mixed). Sprinkle with black pepper and salt. Bake at 375� for 45 minutes to an hour, or until browned-stirring occasionally. -Allow tomatoes to cool and maintain oven temperature. -Arrange round toasts on a lined baking sheet. Roast the crusts until they are lightly golden in color. Remove from oven and allow cooling. -Once the toasts have cooled slightly spread even amounts of ricotta on each toast, then add prosciutto, tomatoes, and greens. Drizzle lemon juice over platter. Add salt and pepper to taste and serve.


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