Honey Tomato Bruschetta with Ricotta

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Honey Tomato Bruschetta is the perfect summer appetizer!

honey tomato bruschetta with ricotta on a wooden board with a bowl of baguette slices and fresh basil on the side with a white and black checked napkin

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!

overhead shot of ingredients for honey tomato bruschetta in bowls: baguette slices, tomatoes, oil, ricotta, spices

Ingredients needed for Honey Tomato Bruschetta:

  • cherry or grape tomatoes
  • olive oil
  • fresh thyme and fresh basil
  • honey
  • baguette slices
  • ricotta cheese
  • kosher salt and freshly ground black pepper

roasted cherry tomatoes on a baking sheet

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.

honey tomato bruschetta with ricotta on a wooden board with a bowl of baguette slices and fresh basil on the side with a white and black checked napkin

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.

overhead shot over pieces of honey tomato bruschetta

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.

pieces of honey tomato bruschetta

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!

fingers holding a piece of honey tomato bruschetta with ricotta

Here are a few more bruschetta recipes you might like to try:

honey tomato bruschetta with ricotta on a wooden board with a bowl of baguette slices and fresh basil on the side with a white and black checked napkin
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Honey Tomato Bruschetta with Ricotta

Wonderful appetizer recipe!
Prep Time 20 minutes
Cook Time 1 hour 26 minutes
Servings 6 servings
Calories 205kcal
Course Appetizer
Cuisine American
Keyword bruschetta, honey, ricotta, tomato

Ingredients

BRUSCHETTA:

  • 2 pints cherry or grape tomatoes, halved
  • 2 tablespoons honey
  • 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

TOPPING:

  • 1 tablespoon honey
  • 6 medium basil leaves, thinly sliced

Instructions

  • 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.

Notes

  • 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!

Nutrition

Serving: 1bruschetta | Calories: 205kcal | Carbohydrates: 24g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 565mg | Potassium: 421mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1071IU | Vitamin C: 40mg | Calcium: 121mg | Iron: 2mg

honey tomato bruschetta displayed on a white plate with fresh basil leaves on a red background

More Recipes Using Ricotta Cheese:
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