Name: Bruschetta with Rosemary, Roasted Tomatoes, Ricotta, and Prosciutto
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12 pieces
Ingredients: 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 crosswise; 1 teaspoon fresh lemon juice; 1 cup microgreens or baby arugula