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Roasted Tomato Toasts with Ricotta, Chestnut Honey, and Basil

We all have our go-to’s.  The recipes we make over and over again.  The ones that your friends or family specially request.  The ones that you have made so many times, you don’t need to look at the recipe anymore.  That’s what this dish is all about.  Universally loved, this dish will not fail you.  I promise.  The honey slow-roasted tomatoes burst with sweetness against the creamy ricotta and the crunchy toasts.  The topping of shredded fresh basil and drizzled chestnut honey take the flavor profile to the next level.  What’s even better is that all of these ingredients are freely available all year round–so whether you need to bring a dish to a baby shower in the Spring or a festive platter to your Christmas table in the Winter, these yummy toasts will deliver.

Roasted Tomato Toasts with Ricotta, Chestnut Honey, and Basil

Recipe courtesy of Food & Wine

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)
1 tablespoon chestnut honey
6 basil leaves, thinly sliced or torn

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 chestnut honey, sprinkle with the sliced basil and serve with additional chestnut honey on the side.

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