Honey-Tomato Bruschetta With Ricotta
- 2 pints cherry tomatoes or 2 pints 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 fresh ground pepper
- 1 baguette (12 slices, cut 1/2 inch thick on the bias)
- 1 cup fresh ricotta (8 ounces)
- 1 tablespoon buckwheat honey or 1 tablespoon chestnut honey
- 6 basil leaves, torn or 6 thinly sliced basil leaves
- Preheat the oven to 300u0b0F
- 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.
- *The roasted tomatoes can be refrigerated for up to 2 days; bring to room temperature before serving.
tomatoes, extra virgin olive oil, honey, thyme, kosher salt, fresh ground pepper, baguette, fresh ricotta, buckwheat honey, basil
Taken from www.food.com/recipe/honey-tomato-bruschetta-with-ricotta-324247 (may not work)