Slow Roasted Tomato Bruschetta

This slow roasted tomato bruschetta is crusty ciabatta, topped with tomato confit, creamy ricotta, basil and crunchy prosciutto. Customisable too!

📝 Ingredients

• 1 1/2 cups confit or roasted tomatoes ((see notes 2))
• 1 batch whipped ricotta ((2 cups))
• 6-8 slices prosciutto
• 1 ciabatta loaf
• 2 tablespoons extra virgin olive oil ((notes 1))
• 1 clove garlic
• Fresh basil leaves
• Fresh thyme leaves
• Dried chilli flakes (red pepper flakes or black pepper)

👨‍🍳 Instructions

1. 1Start by making the confit tomatoes - recipe here (can be made 2-3 days ahead, bring the tomatoes to room temp before serving).
2. 2CRISP THE PROSCIUTTO: Preheat the oven to 200C (180C fan) / 400F. Line a large baking sheet with baking paper.
3. 3Tear each of the prosciutto slices in half then let each one fall loosely into a pile onto the baking paper.
4. 4Bake for 12-14 minutes until they’re looking browned and crispy around the edges. They’ll crisp more on cooling. Set aside.
5. 5Make the whipped ricotta while the prosciutto cooks - recipe here.
6. 6PREP THE CIABATTA: Heat the overhead grill / broiler to high.
7. 7Slice the ciabatta in half through the thickness so you have two large slices. Drizzle with 1 tablespoon of olive oil over the cut sides, then use your hands to rub it evenly over the bread.
8. 8Place the ciabatta onto a baking sheet and grill/broil for about 4-5 minutes or just until looking deep golden brown and toasty. Keep an eye on it as it may take more or less time depending on how close your oven rack is the overhead grill/broiler. You can also cook it cut side down on a griddle until toasted and lightly charred.
9. 9While it’s still hot, drizzle over 1/2 tablespoon of oil. Remove the skin from the garlic clove and cut it in half. Rub the cut side all over the bread to infuse it with garlic flavour.
10. 10Let the ciabatta cool to room temperature before assembly or it may melt your ricotta.
11. 11ASSEMBLING THE SHARING CIABATTA: Once cool, swirl the ricotta mixture all over the toasted ciabatta.
12. 12Spoon over the tomatoes, then scatter over plenty of fresh basil leaves. If the basil leaves are large, you can slice them first. Strip the leaves from the thyme and scatter those over as well. I use about 5-6 stalks but just do it to taste.
13. 13Add the crispy prosciutto to the top here, there and everywhere.
14. 14Finally, drizzle over the last tablespoon of oil then sprinkle with chilli flakes or freshly cracked black pepper.
15. 15Either serve it up with a knife on the side so everyone can cut their own piece or slice it up in the middle of the table so everyone gets to see the beautiful assembled bruschetta.
16. 16Please take a moment to leave a comment & rating. It's appreciated and so helpful.