Honey-tomato Bruschetta With Ricotta

Total Time: 1 hr 45 mins Preparation Time: 20 mins Cook Time: 1 hr 25 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat the oven to 300°f
• 2 line a large rimmed baking sheet with parchment paper.
• 3 in a large bowl, toss the tomatoes with the olive oil, honey, thyme leaves, salt and pepper.
• 4 scrape the tomatoes onto the prepared baking sheet and turn them cut side up.
• 5 bake the tomatoes for about 1 hour and 25 minutes, until they begin to shrivel and brown; let cool.
• 6 preheat the broiler.
• 7 spread out the baguette slices on a baking sheet.
• 8 broil for about 30 seconds on each side, until the edges are golden brown.
• 9 spread the ricotta over the baguette slices and top with the slow-roasted tomatoes.
• 10 lightly drizzle the tomatoes with the buckwheat honey, sprinkle with the sliced basil and serve with additional buckwheat honey on the side.
• 11 *the roasted tomatoes can be refrigerated for up to 2 days; bring to room temperature before serving.