Ricotta Bruschetta With Sweet And Spicy Tomatoes Recipes

HONEY-TOMATO BRUSCHETTA WITH RICOTTA

Honey-Tomato Bruschetta With Ricotta image

Two types of honey serve two distinct purposes in this recipe. Mellow, slightly spicy clover honey intensifies the sweetness of the tangy tomatoes as they slow roast. After the bruschetta is assembled, a drizzle of robust buckwheat honey balances the creamy ricotta cheese. This recipe is by Susan Spungen in an article that appeared in F&W Magazine, August 2008 edition. "From Honey from A to Bee." The article says that bees continue to disappear from their hives, but those kept by artisanal producers are hanging on - and making fabulous honey. This is a healthy, vegetarian recipe.

Provided by Manami

Categories Lunch/Snacks

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

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

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.

Nutrition Facts : Calories 348.5, Fat 11.2, SaturatedFat 4.4, Cholesterol 20.9, Sodium 791, Carbohydrate 50.4, Fiber 3.6, Sugar 8.7, Protein 12.2

SLOW-ROAST TOMATO, RICOTTA & PROSCIUTTO BRUSCHETTA

Slow-roast tomato, ricotta & prosciutto bruschetta image

Slow-roast late summer tomatoes to make them extra sweet and flavourful. Serve with ricotta and prosciutto for a brilliant bruschetta

Provided by Esther Clark

Categories Lunch, Side dish

Time 2h20m

Yield Serves 4-6

Number Of Ingredients 8

Ingredients

250g mixed heritage tomatoes , halved
2 tbsp extra virgin olive oil , plus extra to serve
3 thyme sprigs
120g ricotta
40g grated parmesan
1 lemon , zested and sliced
3 large slices sourdough , halved and sliced
100g prosciutto

Steps:

Heat the oven to 140C/120C fan/gas 1. Put the tomatoes, cut-side up, on a large baking sheet lined with baking parchment. Sprinkle over 1 tsp sea salt, drizzle with 1 tbsp oil, and scatter over the thyme. Roast for 1½-2 hrs, or until the tomatoes are wrinkled and a touch charred but still juicy. Leave to cool.
Combine the ricotta, parmesan and lemon zest. Season. Heat a griddle pan over a high heat. Brush the bread with the remaining oil and griddle for 2-3 mins on each side, or until lightly toasted. Top with the ricotta mixture, tomatoes, prosciutto and a drizzle of olive oil.

Nutrition Facts : Calories 364 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 2.8 milligram of sodium