Honey Tomato Bruschetta With Ricotta Recipes

HONEY-TOMATO BRUSCHETTA WITH RICOTTA

Steps:

• Preheat the oven to 300°F
• 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.

RICOTTA BRUSCHETTA WITH SWEET AND SPICY TOMATOES

Steps:

• For the tomatoes: Preheat the oven to 400 degrees F.
• Spread the cherry tomatoes, garlic, basil, olive oil and salt on a small rimmed baking sheet and toss well to coat. Roast until the tomatoes have popped and are beginning to brown, 30 to 40 minutes. Allow to cool slightly.
• For the spicy honey: Meanwhile, combine the honey, Calabrian chile, salt and 2 tablespoons water in a small saucepan. Bring to a simmer over medium heat, then let simmer for 5 minutes. Remove from the heat to cool completely.
• For the bruschetta: Heat a grill pan over medium-high heat.
• Whisk together the ricotta, salt and 2 tablespoons olive oil in a bowl. Drizzle the remaining 2 tablespoons olive oil on the bread and grill until golden brown and toasted, about 4 minutes per side. Divide the ricotta among the bread slices. Top with the tomatoes and drizzle with spicy honey. Scatter the basil over the top.

HONEY-TOMATO BRUSCHETTA WITH RICOTTA

Steps:

• 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.

RICOTTA WITH LEMON, BASIL, AND HONEY BRUSCHETTA

Steps:

• Mix fresh ricotta with lemon zest, and spread onto toasts (do not rub with garlic or drizzle with oil in this variation). Add a few basil leaves, and drizzle with delicate honey.