Bruschetta with Rosemary, Roasted Plum Tomatoes, Ricotta and Prosciutto

Preparation

1. Step 1

   Preheat oven to 425°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).

   Step 2

   Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet. Maintain oven temperature.

   Step 3

   Meanwhile, arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade (including garlic and rosemary bits).

   Step 4

   Roast bread until top is golden, 10 to 12 minutes. Cool toasts on sheet.

   Step 5

   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 and toss to coat. Top bruschetta with microgreens. Arrange on platter and serve.