Thursday, August 12, 2010

Honey-Tomato Bruschetta with Ricotta

Bruce-ketta, a classic appetizer on virtually every Italian restaurant menu.  It crosses borders too...pubs, family restaurants and bistros, everybody's doing it. With simple flavours, a delicious combo, it's a standard for a reason...but it's safe...maybe even's been around since the 15th century for goodness sake. This modern twist on Bruschetta brings the well loved tomato and basil appetizer to a new level.

Honey-Tomato Bruschetta with Ricotta
From Food and Wine, Susan Spungen 

Notes: The only deviation I made from the original recipe is that I used two kinds of basil. It is really delicious as is. The tomatoes can be made a day ahead, make sure they are room temperature for serving.

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 buckwheat or chestnut honey
6 basil leaves, thinly sliced or torn

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.

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

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