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 

Ingredients: 

• 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 

Directions: 

1. Prepare the tomato confit as instructed in the link above. Set aside and let the tomatoes cool to room temperature. 
2. Preheat the oven to 400 degrees. 
3. 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. 
4. 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. 
5. 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.