Also while visiting NJ, my sister and I prepared my favorite appetizer for my mother while she was at work. This is an amazing recipe from Food and Wine and I was shocked that it was not on my blog available for you to try. I love this! I could eat the whole thing myself. It takes patience to wait for the bruschetta but it is worth it. Try to get the two varieties of honey, but it is not a deal breaker if you can’t. I’ve made the recipe many times with only clover honey.
Honey-Tomato Bruschetta with Ricotta (from Food and Wine)
What You Need
– 2 pints cherry or grape tomatoes, halved lengthwise
– 1 1/2 tablespoons extra-virgin olive oil
– 2 tablespoons clover honey
– 2 teaspoons thyme leaves
– 1 teaspoon kosher salt
– 1/8 teaspoon freshly ground pepper
– 12 baguette slices, cut 1/2 inch thick on the bias
– 1 cup fresh ricotta (8 ounces) (see my post on how to make it)
– 1 tablespoon buckwheat or chestnut honey (unfortunately, I only had clover so I just used 3 tablespoons clover honey)
– 6 basil leaves, thinly sliced or torn
What You Do
1. Preheat the oven to 300°.
2. Line a large rimmed baking sheet with parchment paper.
3. In a large bowl, toss the tomatoes with the olive oil, honey, thyme leaves, salt and pepper.
4. Scrape the tomatoes onto the prepared baking sheet and turn them cut side up.
5. Bake the tomatoes for about 1 hour and 25 minutes, until they begin to shrivel and brown. Let cool.
6. Preheat the broiler.
7. Spread out the baguette slices on a baking sheet.
8. Broil for about 30 seconds on each side, until the edges are golden brown.
4. Spread the ricotta over the baguette slices and top with the slow-roasted tomatoes.
5. Lightly drizzle the tomatoes with the buckwheat honey, sprinkle with the sliced basil and serve with additional buckwheat honey on the side.
This is a great dish to share with family and friends while tomatoes are at the peak!