Honey-Tomato Bruschetta with Ricotta

By LisaMK

This appetizer is easy to make. Roasting the tomatoes can be done a day or two in advance to save time.When ready to use the tomatoes, just bring them to room temperature.
This recipe is from Food and Wine. I've made some minor changes to the recipe and it tastes great. I doubled the recipe for a Ladies' Night. Nice blend of flavors.

Ingredients

• 2 pints of cherry or grape tomatoes, halved lengthwise
• 1 1/2 tbs extra virgin olive oil
• 2 tbs clover honey
• 2 tsp thyme leaves, cut up
• 1 tsp salt
• 1/8 tsp pepper
• 12 baguette slices, cut 1/2 inch thick
• 1 cup ricotta
• 1 tbs raw honey
• 6 basil leaves, sliced thin

Preparation

Step 1

To prepare the tomatoes:
Preheat the oven to 300 degrees.
Line a large rimmed baking sheet with foil.
In a large bowl, toss the tomatoes, olive oil, clover honey, thyme, salt and pepper.
Place the tomatoes on the baking sheet cut side up.
Bake tomatoes for 1 1/2 hours, until they start to shrivel and brown up.
Let cool before use.

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

Spread the ricotta over the baguette slices and top with the tomatoes. Lightly drizzle the tomatoes with the raw honey, sprinkle with basil and serve.