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Honey-Tomato Bruschetta with Ricotta Recipe

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This recipe for Honey-Tomato Bruschetta with Ricotta is from VAB's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pints of cherry or grape tomatoes halved lengthwise
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons clover honey
2 teaspoons thyme leaves
1 teaspoons kosher salt
1/8 teaspoon freshly ground pepper
12 baguette slices, cut 1/2 inch thick on the bias
1 cup of fresh ricotta (8 ounces)
1 tablespoons buckwheat or chestnut honey
6 basil leaves thinly sliced or torn
Directions:
Directions:
Preheat over to 300 degrees. Line a large rimmed baking sheet with parchment paper. In a large bowl, toss the tomatoes with the olive oil, honey, thyme leaves, salt and pepper. Scrape the tomatoes onto the prepared baking sheet and turn them cut side up. Bake the tomatoes for about 1 hour and 25 minutes until they begin to shrivel and brown. Let cool.

Preheat broiler. Spread out baguette slices on a baking sheet. Broil for about 30 second on each side, until the edges are golden brown.

Spread the ricotta over the baguette slices and top with the slow-roasted tomatoes. Lightly drizzle the tomatoes with the buckwheat honey, sprinkle with the sliced basil and serve with additional buckwheat honey on the side.

Make Ahead. The roasted tomatoes can be made in advance and refrigerated up to 2 days. Bring to room temperature before serving.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour 45 minutes
Personal Notes:
Personal Notes:
I substitute clover honey or balsamic hone for the buckwheat honey as I have been unable to find buckwheat honey locally.

Recipe from Food & Wine August 2008

 

 

 

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