Name: Slow-roast tomato, ricotta & prosciutto bruschetta
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 250g mixed heritage tomatoes , halved -; 2 tbsp extra virgin olive oil , plus extra to serve -; 3 thyme sprigs -; 120g ricotta -; 40g grated parmesan -; 1 lemon , zested and sliced -; 3 large slices sourdough , halved and sliced -; 100g prosciutto -

Ingredients for - Slow-roast tomato, ricotta & prosciutto bruschetta

1. 250g mixed heritage tomatoes , halved

2. 2 tbsp extra virgin olive oil , plus extra to serve

3. 3 thyme sprigs

4. 120g ricotta

5. 40g grated parmesan

6. 1 lemon , zested and sliced

7. 3 large slices sourdough , halved and sliced

8. 100g prosciutto

How to cook deliciously - Slow-roast tomato, ricotta & prosciutto bruschetta

1 . Stage

Heat the oven to 140C/120C fan/gas 1. Put the tomatoes, cut-side up, on a large baking sheet lined with baking parchment. Sprinkle over 1 tsp sea salt, drizzle with 1 tbsp oil, and scatter over the thyme. Roast for 1½-2 hrs, or until the tomatoes are wrinkled and a touch charred but still juicy. Leave to cool.

2 . Stage

Combine the ricotta, parmesan and lemon zest. Season. Heat a griddle pan over a high heat. Brush the bread with the remaining oil and griddle for 2-3 mins on each side, or until lightly toasted. Top with the ricotta mixture, tomatoes, prosciutto and a drizzle of olive oil.