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Bruschetta with Roasted Tomato, Ricotta and Proscuitto
http://www.framedcooks.com/2012/03/bruschetta-with-roasted-tomato-...
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Ingredients
categorized
original
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
Ingredients
categorized
original
Produce
Frisee lettuce
(
1
cup
)
Plum tomatoes (about 1 1/2 pounds), large
(
6
)
Rosemary, fresh
(
2
teaspoons
)
Meat
Prosciutto, thin slices
(
6
)
Cooking & Baking
Black pepper, freshly ground
(
1
teaspoon
)
Garlic cloves, large
(
2
)
Kosher salt, coarse
(
1
teaspoon
)
Olive oil, extra-virgin
(
6 1/3
tablespoons
)
Bread & Baked Goods
Diagonally cut baguette, thick
(
12 1/2
inch
)
Drinks
Lemon juice, fresh
(
1
teaspoon
)
Dairy
Ricotta cheese
(
12
tablespoons
)
Preparation
Read recipe preparation on
framedcooks.com
Framed Cooks
www.framedcooks.com
All 614 recipes
Social Stats
42.6
Rating
1-100
6
Tweets
2
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Shares
10
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Views
122
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Recipe Stats
Published March 7, 2012 (11 months ago).
61 people saved this recipe.
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