Slow-roast tomato, ricotta & prosciutto bruschetta

• mixed heritage tomatoes↗250g g

  halved

• extra virgin olive oil↗2 tbsp tbsp

  plus extra to serve

• thyme sprigs↗3
• ricotta↗120g g
• grated parmesan40g g
• lemon↗1

  zested and sliced

• sourdough↗3 large slices

  halved and sliced

• prosciutto↗100g g

Step-by-step instructions

1. 1

   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. 2

   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.