I’m officially inspired. My friend adamantly told me the other day that I had to watch the movie “Julie and Julia.” According to her, I am Julie. After watching the movie, I’d have to disagree a little bit, as I have yet to cook such intricate meals…nor have I ever tried to bone a duck (ew). However, I do mirror Julie’s passion for cooking and sharing it with others via my blog.
I find her tenacity for taking on such a daunting task (524 recipes in 365 days) extremely admirable—especially for someone without any cooking background. Her relationship with Julia Child’s cookbook was clearly a full-time commitment.
The most recent recipe my mom and I tried out was bruschetta with rosemary, roasted plum tomatoes, ricotta and prosciutto from Bon Appetit. Just reading the ingredients makes my mouth water. A series of “mmms,” “yums” and “ooos” will be mumbled after biting into one of these decadent crostinis.
Not only do they taste delicious, but they look it!
- 6 tbsp. plus 1 tsp. extra-virgin olive oil
- 2 large garlic cloves, minced
- 2 tsp. finely chopped fresh rosemary
- 1 tsp. coarse kosher salt, or to taste
- 1 tsp. freshly ground black pepper, or to taste
- 6 large plum tomatoes (about 1½ lbs.), quartered lengthwise
- 12½ inch-thick diagonally cut baguette slices (each 3-4 inches long)
- 12 tbsp. ricotta cheese, divided (I used about ½ tbs. ricotta per crostini)
- 6 thin prosciutto slices, cut in half crosswise
- 1 tsp. fresh lemon juice
- 1 cup microgreens (found at Trader Joe's)
- Preheat oven to 425 degrees.
- Stir 6 tbsp. oil, garlic, rosemary, pinch of salt and pepper in large bowl to blend. Add tomato quarters and stir to coat. Let stand 5 minutes, or more. Line baking sheet with foil and remove tomatoes from marinade. Arrange tomatoes, cut side down, on prepared baking sheet (reserve leftover marinade for toasts).
- Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet.
- Arrange bread slices on separate baking sheet. Brush top of each crostini with reserved marinade, including rosemary and garlic bits. Bake bread until top is golden, 10 to 12 minutes. Cool toasts on sheet.
- Spread 1 tbsp. ricotta cheese on each toast then sprinkle with pepper. Fold prosciutto halves over and place on ricotta. Arrange 2 tomato quarters atop prosciutto. Whisk lemon juice and remaining 1 tsp. oil in medium bowl to blend, season with salt and pepper. Add microgreens and toss to coat. Top bruschetta with microgreens. Arrange on a platter and serve.