Bruschetta with Rosemary, Roasted Tomato, Ricotta and Proscuitto
6 tablespoons plus 1 teaspoon 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 (about 1 1/2 pounds), quartered lengthwise
12 1/2-inch-thick diagonally cut baguette slices (each 3 to 4 inches long)
12 tablespoons ricotta cheese, divided
6 thin prosciutto slices, cut in half
1 teaspoon fresh lemon juice
1 cup frisee lettuce, chopped
1. Preheat oven to 425°F.
2. Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper in large bowl to blend. Add tomatoes and stir to coat. Let stand 5 minutes.
3. Line rimmed baking sheet with foil. Lay the tomatoes in a single layer on the baking sheet, Save the marinade for later.
4. Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet.
5. Arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade (including garlic and rosemary bits) and toast the bread in the oven it is golden, 10 to 12 minutes. Cool toasts on baking sheet.
6. Spread 1 tablespoon ricotta cheese on each toast and sprinkle with it with pepper. Fold prosciutto halves in half again and place on ricotta. Put two tomatoes on top of prosciutto. Whisk lemon juice and remaining 1 teaspoon oil in medium bowl to blend; season with salt and pepper. Add frisee and toss to coat. Top bruschetta with frisee, place on a platter and serve!