Crostinis with Rosemary, Roasted Tomatoes, Prosciutto, and Ricotta

I love me some crostinis. What a versatile, easy appetizer that can be thrown together with pretty much any combination of cheese, meat, and vegetables.

For my sister's bachelorette party we started off with a very mature, fancy cocktail hour, not long after which things obviously degraded into the usual bachelorette party shenanigans. But let's not focus on that, shall we? Back to the sober, adult-like part.

We snacked on homemade guacamole, sweet potato chips, a delicious cheese selection, and these crostinis topped with herbed roasted tomatoes, prosciutto, and ricotta cheese. A divine combination!!

Read on for the easy recipe...

Crostinis with Rosemary, Roasted Tomatoes, Prosciutto, and Ricotta

from Epicurious

6 tbsp + 1 tsp olive oil

2 garlic cloves, minced

2 tsp finely chopped fresh rosemary

1 tsp each salt and freshly ground pepper

6 large plum tomatoes (~1.5 lbs), quartered lengthwise

1 fresh baguette or other French or Italian bread, cut diagonally into 1/2" slices

3/4 cup ricotta cheese

1/4 lb prosciutto, cut into thin slices

1 tsp fresh lemon juice

1 cup microgreens or baby arugula (I used a baby green mix)

Preheat the oven to 425 °. Combine 6 tbsp olive oil, the garlic, rosemary, salt, and pepper into a large bowl. Add the tomatoes and toss together to coat. Let stand while the oven preheats. Arrange in a single layer on a foil-lined baking sheet; reserve the extra oil mixture in the bowl. Roast for about 35 minutes, until browned and tender. Remove from the oven and set aside.

Meanwhile, arrange the bread slices on another baking sheet and brush each with the reserved oil mixture. Toast for about 10 minutes at the same temperature, until golden.

Remove from the oven and top each with about a tbsp of ricotta cheese. Sprinkle with pepper. Fold the prosciutto slices over each crostini (about 1 slice per toast depending on size), then arrange 1-2 tomato quarters on top of the prosciutto. Whisk the lemon juice with the remaining 1 tsp olive oil, then toss with the greens. Divide the greens atop each toast and serve warm.