Honey-Tomato Bruschetta with Ricotta
Shared this yummy treat with neighbors! It was great to use our honey in this recipe...it was honeylicious!
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| Contributed by Susan Spungen |
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SERVINGS: 6
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In this amazing appetizer,
two types of honey serve two distinct purposes: Mellow, slightly spicy clover
honey intensifies the sweetness of the tangy tomatoes as they slowly roast.
After the bruschetta is assembled, a drizzle of robust buckwheat honey balances
the creamy ricotta cheese.
- 2 pints cherry or grape
tomatoes, halved lengthwise
- 1
1/2 tablespoons extra-virgin olive oil
- 2
tablespoons clover honey
- 2
teaspoons thyme leaves
- 1
teaspoon kosher salt
- 1/8
teaspoon freshly ground pepper
- 12
baguette slices, cut 1/2 inch thick on the bias
- 1
cup fresh ricotta (8 ounces)
- 1
tablespoon buckwheat or chestnut honey
- 6
basil leaves, thinly sliced or torn
- Preheat the oven to 300°.
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 the broiler. Spread
out the baguette slices on a baking sheet. Broil for about 30 seconds 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. YUM!
Make Ahead The roasted
tomatoes can be refrigerated for up to 2 days. Bring to room temperature before
serving.
