A few months back we posted a recipe for how to make tomato confit, and we have been making it regularly ever since. The tomatoes can last up to four weeks in the refrigerator – just make sure they are completely cooled before they are sealed into a container. The tomatoes can also be frozen and used in recipes like our Angel Hair with Burrata & Tomatoes. We love to mix and match how we use them, and for this rendition we are using them as a bruschetta condiment. We love the combination of the sweet and herby tomatoes, the salty prosciutto, and the creamy whipped ricotta. You can serve this as an appetizer on baguette – we like to have everything separate on a board and let people assemble themselves- or use larger slices of bread for brunch or a light dinner.
Tomato, Prosciutto, & Ricotta Bruschetta
Makes: 16 appetizer pieces
Prep Time: 1 hour if preparing the tomato confit Total Time: 1 hour 30 minutes
- 3/4 recipe for tomato confit (you want to use 1 1/2 lbs of tomatoes)
- 1 baguette, sliced on a bias into 16 slices
- 1/3 cup olive oil
- 1 container ricotta cheese (approx. 16 oz)
- 1/2 lb thinly sliced prosciutto, torn into bite-sized pieces
- 1 container of basil leaves, stems removed and roughly chopped
- balsamic glaze, for garnish
- salt and pepper to taste
- Prepare the tomato confit as instructed in the link above. Set aside and let the tomatoes cool to room temperature.
- Preheat the oven to 400 degrees.
- Slice the baguette and drizzle the olive oil over top of the slices. Toss to coat on both sides and season with salt and pepper. Lay in a single layer on a cookie sheet and bake in the oven for 5-7 minutes, or until they are crispy.
- Use a hand mixer to whip the ricotta on medium-high speed for at least two full minutes. You can use a whisk for this and do it by hand if you want a workout, but it will take a few more minutes. The ricotta should be light and fluffy and a visibly different texture than it was in the container.
- Assemble the bruschetta by layering a spoonful of ricotta onto the bottom of the toast. Top with 2-3 tomatoes, a few pieces of prosciutto, and basil. Drizzle with a bit of balsamic glaze and serve immediately.