Honey-Tomato Bruschetta with Ricotta

Name: Honey-Tomato Bruschetta with Ricotta
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 12 baguette slices, cut 1/2 inch thick on the bias; 6 basil leaves, thinly sliced or torn; 227 grams cup fresh ricotta; 2 pints cherry or grape tomatoes, halved lengthwise; 1 Tbsp buckwheat or chestnut honey; 2 Tbsps r honey; 1 teaspoon kosher salt; 2 Tbsps extra-virgin olive oil; 0 teaspoons freshly ground pepper; 2 teaspoons thyme leaves

Honey-Tomato Bruschett If you have baguette, basil leaves, chestnut honey, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 45 minutes.

Instructions

Preheat the oven to 30

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Thyme

Olive Oil

Tomato

Honey

Equipment you will use

Baking Paper

Baking Sheet

Bowl

Bake the tomatoes for about 1 hour and 25 minutes, until they begin to shrivel and brown.

Ingredients you will need

Tomato

Equipment you will use

Oven

Let cool.

Preheat the broiler.

Equipment you will use

Broiler

Spread out the baguette slices on a baking sheet. Broil for about 30 seconds on each side, until the edges are golden brown.

Ingredients you will need

Baguette

Spread

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Buckwheat

Baguette

Tomato

Ricotta Cheese

Spread

Basil

Honey

Equipment

Ingredients

Servings:

baguette slices, cut 1/2 inch thick on the bias 6

basil leaves, thinly sliced or torn 227grams

cup fresh ricotta 2pints

cherry or grape tomatoes, halved lengthwise 1Tbsp

buckwheat or chestnut honey 2Tbsps

r honey 1teaspoon

kosher salt 2Tbsps

extra-virgin olive oil 0teaspoons

freshly ground pepper 2teaspoons

thyme leaves

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Mazzei Fonterutoli Chianti Classico with a 4.4 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.