Bruschetta with Rosemary, Roasted Tomatoes, Ricotta, and Prosciutto

INGREDIENTS

Prosciutto, thin slices

Garlic cloves, large

1 cup

Microgreens or baby arugula

Plum tomatoes (about 1 1/2 pounds), large

2 tsp

Rosemary, fresh

1 tsp

Lemon juice, fresh

1 tsp

Black pepper, freshly ground

1 tsp

Kosher salt, coarse

6 1/3 tbsp

Olive oil, extra-virgin

12 1/2

inch Diagonally cut baguette, thick slices

12 tbsp

Ricotta cheese