Appetizers - Bruschetta with Rosemary, Roasted Plum Tomatoes, Ricotta, and Prosciutto

Serves 6 - from Bon Appetit

6 T plus 1 t evoo
2 large garlic cloves, minced
2 t finely chopped fresh rosemary
1 t kosher salt
1 t freshly ground black pepper
6 large plum tomatoes (about 1 1/2 pounds), quartered lengthwise
12 1/2" thick diagonally cut baguette slices
12 T ricotta, divided
6 thin prosciutto slices, cut in half crosswise
1 t fresh lemon juice
1 cup microgreens or baby arugula

Preheat oven to 425F. Stir 6 T of oil, garlic, rosemary, salt, pepper in large bowl to blend. Add tomato quarters and stir to coat. Let stand 5 mins. Line rimmed baking sheet with foil. Lift toms from marinade and arrange, cut side down, on prepared baking sheet. Reserve marinade for toasts.

Roast tomatoes until skin is browned and blistered and tomatoes are very tender, abt. 35 mins. Cool on sheet.

Meanwhile arrange bread slices on anoter rimmed baking sheet. Brush top of each with reserved marinade including garlic and rosemary bits. Roast bread until top is golden, 10-12 mins. Cool toasts on sheet. Spread 1 T ricotta on each toast, sprinkle with pepper. Fold prosciutto halves over and place on ricotta. Arrange 2 tomato quarters arop prosciutto. Whisk lemon juice and remaining 1 t oil in med bowl to blend; season with s & p. Add greens and toss to coat. Top brushetta with greens. Arrange on platter and serve.