Honey Tomato Bruschetta is the perfect summer appetizer!
I first spotted this recipe in Food and Wine magazine way back in 2008. I made these Honey and Tomato Bruschetta appetizers for a summer party I was having, and they were a big hit. Everyone loved them and asked for the recipe. You should make them too. They’d be a good “Friday night” kind of recipe to munch on with wine and a green salad!
Ingredients needed for Honey Tomato Bruschetta:
- cherry or grape tomatoes
- olive oil
- fresh thyme and fresh basil
- baguette slices
- ricotta cheese
- kosher salt and freshly ground black pepper
How to roast cherry tomatoes:
Toss halved tomatoes with olive oil, honey, thyme leaves, salt and pepper. Scrape the tomatoes onto a parchment-lined baking sheet and turn them all cut-side-up. Bake the tomatoes for about 1 hour and 25 to 45 minutes, until they begin to shrivel and brown. Let them cool.
How to assemble Honey- Tomato Bruschetta:
The baguette slices are toasted lightly in the oven. Then they’re spread with fresh ricotta cheese. Don’t skimp on buying fresh ricotta. It’s wonderful! Fresh burrata would be a good substitution too. The roasted tomatoes are spooned on top. A drizzle of honey and a sprinkle of fresh basil finishes these off.
About the honey:
I use regular honey for this recipe since that’s what I have in my pantry and it’s easiest to find. Food and Wine magazine (in their original recipe) calls for using TWO kinds of honey- clover honey and buckwheat or chestnut honey. I’m sure the recipe is totally delicious with an upgrade in the honey, so if you happen to have those honeys on hand or want to purchase them, then go for it. Though the Honey Ricotta Bruschetta appetizers that I make are perfectly lovely using just regular honey.
That sweet honey with the sweet roasted tomatoes and the fresh basil and fresh ricotta are all a fabulous combination. These are so good. Enjoy!
Here are a few more bruschetta recipes you might like to try:
- Peach and Brie Bruschetta
- Grilled Cheese Guacamole and Bacon Bruschetta
- Roasted Butternut Squash Bruschetta
- Fresh Blueberry Dessert Bruschetta
- Artichoke Bruschetta
- Southwestern Bruschetta Bites
- Caprese Bruschetta
- Grilled Fig Bruschetta
Honey Tomato Bruschetta with Ricotta
- 2 pints cherry or grape tomatoes, halved
- 2 tablespoons honey
- 1½ tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh thyme
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 12 slices baguette (cut 1/2-inch thick)
- 8 ounces fresh ricotta
- 1 tablespoon honey
- 6 medium basil leaves, thinly sliced
- Preheat the oven to 300°. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, toss the tomatoes with honey, olive oil, thyme, 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 to 45 minutes, until they begin to shrivel and brown. Keep an eye on them toward the end and take them out when they're done. You don't want them to burn! 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 honey, sprinkle with the sliced basil.
- Make ahead: The roasted tomatoes can be refrigerated for up to 2 days. Bring to room temperature before serving.
- *I believe that using FRESH ricotta makes a world of difference- find it and use it!