Bruschetta With Roasted Tomato, Ricotta And Prosciutto

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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

1 teaspoon fresh lemon juice

1 cup frisee lettuce, chopped

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