Honey-Tomato Bruschetta with Ricotta

Published December 26, 2012 by thepinkgourmet

This is an amazing appetizer!  The combination of the roasted tomatoes, herbs, honey and ricotta cheese compliment each other very well.  This would be a great appetizer for a dinner party.  They are easy to prepare and would be really impressive to serve.  When I made these I did make a few minor substitutions, I don’t believe they altered the taste.


Honey-Tomato Bruschetta with Ricotta


2 pints cherry or grape tomatoes,  halved lengthwise

  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.


The first step is to cut your grape or cherry tomatoes in half lengthwise.  I used grape tomatoes when I made these.


Put your cut tomatoes, honey, thyme,  olive oil, salt and pepper into a bowl.  Make sure to coat all the tomatoes.  I used dried thyme instead of fresh thyme leaves.


Pour the tomatoes onto a lined baking sheet making sure the tomatoes are cut side up.IMG_3152

Bake in a preheated 300 degree oven for about 1 hour to 1 hour 25 minutes. You want the tomatoes to begin to shrivel and brown. Let the tomatoes cool.


After the tomatoes have cooled  some you are ready to finish putting the appetizer together. It goes quick at the point.  Cut your baguette into  1/2 inch thick slices, cut on the bias. I bought a  baguette that was already cut.


Put the slices under the broiler for about 30 seconds on each side till edges are brown and it is a little brown on one side.


Spread your ricotta cheese on each slice.  I had my ricotta at room temperature.


On top of the ricotta cheese, spread your roasted tomatoes.


Drizzle a little honey on top of the tomatoes.  It calls for buckwheat honey but I just used the clover.  Also sprinkle basil on the very top. I did not have fresh basil so I used dried.  These changes I made did not alter the taste.


Serve these with a great bottle of wine or whatever you like to drink and you will have one amazing appetizer.  Bon Appetit!!

I give this recipe plus out of 4……


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