↞ recipe box start page
Category: Bruschetta, Crostini and Canapes
Prep Time: Cook Time: Total Time:
2 pints cherry or grape tomatoes, halved
lengthwise
1 1/2 Tbsp extra-virgin olive oil
2 Tbsp clover honey
2 tsps thyme leaves
1 tsp kosher salt
1/8 tsp freshly ground black pepper
12 baguette slices, cut 1/2 inch thick on the
bias
1 cup fresh ricotta (8 ounces)
1 Tbsp buckwheat or chestnut honey
6 basil leaves, thinly sliced or torn
preheat the oven 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 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 additional buckwheat honey on the side.
MAKE AHEAD: the roasted tomatoes can be refrigerated for up to 2 days. Bring to room temperature before preparing
this is an 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.
6 servings
view more member recipes
Honey Tomato Bruschetta with Ricotta
view my recipes
print
save
Category: Bruschetta, Crostini and Canapes
Prep Time: Cook Time: Total Time:
2 pints cherry or grape tomatoes, halved
lengthwise
1 1/2 Tbsp extra-virgin olive oil
2 Tbsp clover honey
2 tsps thyme leaves
1 tsp kosher salt
1/8 tsp freshly ground black pepper
12 baguette slices, cut 1/2 inch thick on the
bias
1 cup fresh ricotta (8 ounces)
1 Tbsp buckwheat or chestnut honey
6 basil leaves, thinly sliced or torn
preheat the oven 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 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 additional buckwheat honey on the side.
MAKE AHEAD: the roasted tomatoes can be refrigerated for up to 2 days. Bring to room temperature before preparing
this is an 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.
6 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Bruschetta With Tomato And Basil
by suemunzlinger
1 1/2 lbs ripe plum tomatoes (about 8-10) 2 tablespoons finely chopped onions 2 garlic cloves, minced 1/4 cup chopped fresh basil 2 teaspoons red wine vinegar or balsamic 6
by suemunzlinger
1 1/2 lbs ripe plum tomatoes (about 8-10) 2 tablespoons finely chopped onions 2 garlic cloves, minced 1/4 cup chopped fresh basil 2 teaspoons red wine vinegar or balsamic 6
Sun-dried Tomato Bruschetta
by sgre52160
1 cup loosely packed sun-dried tomatoes (about 5 oz) 1/4 cup chopped fresh basil 1 tbsp chopped garlic 1/4 cup balsamic vinegar 1/2 cup extra virgin olive oil 1 loaf (8 oz) French baguette Add
by sgre52160
1 cup loosely packed sun-dried tomatoes (about 5 oz) 1/4 cup chopped fresh basil 1 tbsp chopped garlic 1/4 cup balsamic vinegar 1/2 cup extra virgin olive oil 1 loaf (8 oz) French baguette Add
Pepper Tomato Bruschetta
by sgre52160
1 (7 oz) jar roasted red bell peppers, drained and chopped 6 ripe tomatoes, seeded and diced 3 tbsp shredded parmesan cheese 2 tbsp chopped fresh basil 1 clove garlic, minced 1/2 tsp kosher or se
by sgre52160
1 (7 oz) jar roasted red bell peppers, drained and chopped 6 ripe tomatoes, seeded and diced 3 tbsp shredded parmesan cheese 2 tbsp chopped fresh basil 1 clove garlic, minced 1/2 tsp kosher or se
Tomato Basil Bruschetta
by sgre52160
8 diced ripe plum tomatoes 4 cloves garlic, minced and divided 6 cured black olives, minced 1/4 cup diced red onion 1/4 cup balsamic vinegar 1/3 cup olive oil 1 tbsp chopped fresh basil Salt an
by sgre52160
8 diced ripe plum tomatoes 4 cloves garlic, minced and divided 6 cured black olives, minced 1/4 cup diced red onion 1/4 cup balsamic vinegar 1/3 cup olive oil 1 tbsp chopped fresh basil Salt an
Bruschetta With Gorgonzola And Honey
by sgre52160
36 slices (1/2-inch thick) baguette bread, about 1 loaf 1/4 cup extra-virgin olive oil 8 oz Gorgonzola, sliced 3 tbsp honey Preheat the oven to 400. Slice baguette into 1/2 inch slices. Arrange
by sgre52160
36 slices (1/2-inch thick) baguette bread, about 1 loaf 1/4 cup extra-virgin olive oil 8 oz Gorgonzola, sliced 3 tbsp honey Preheat the oven to 400. Slice baguette into 1/2 inch slices. Arrange
view more member recipes
related CDKitchen recipes
Blueberry Ricotta Ice Cream
Bruschetta With Gorgonzola Cheese And Honey
Buca Di Beppo Bruschetta
Fettuccine With Ricotta, Tomatoes And Basil
Macaroni With Ricotta Sauce
Tapas-Style Squid And Olives