F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Honey-Tomato Bruschetta with Ricotta
© Quentin Bacon

Honey-Tomato Bruschetta with Ricotta

  • ACTIVE: 20 MIN
  • TOTAL TIME: 1 HR 45 MIN
  • SERVINGS: 6
  • HEALTHY
  • STAFF-FAVORITE
  • VEGETARIAN

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.

  1. 2 pints cherry or grape tomatoes, halved lengthwise
  2. 1 1/2 tablespoons extra-virgin olive oil
  3. 2 tablespoons clover honey
  4. 2 teaspoons thyme leaves
  5. 1 teaspoon kosher salt
  6. 1/8 teaspoon freshly ground pepper
  7. 12 baguette slices, cut 1/2 inch thick on the bias
  8. 1 cup fresh ricotta (8 ounces)
  9. 1 tablespoon buckwheat or chestnut honey
  10. 6 basil leaves, thinly sliced or torn
  1. 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.
  2. 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.
  3. 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 refrigerated for up to 2 days. Bring to room temperature before serving.
You Might Also Like

Ratings

Average Rating

(9)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.