Print Recipe
Ingredients
tomatoes:
- two 10-ounce containers cherry tomatoes
- 4 cloves garlic smashed and peeled
- 2 sprigs fresh basil torn
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
spicy honey:
- 1/2 cup honey
- 1 1/2 teaspoons calabrian chili paste
- 1/4 teaspoon kosher salt
bruschetta:
- 1 cup ricotta at room temperature
- 1/4 teaspoon kosher salt
- 1/4 cup olive oil
- 4 to 6 thick slices ciabatta
- 6 fresh basil leaves chopped
Instructions
for the tomatoes:
-
preheat the oven to 400 degrees f.
-
spread the cherry tomatoes, garlic, basil, olive oil and salt on a small rimmed baking sheet and toss well to coat.
-
roast until the tomatoes have popped and are beginning to brown, 30 to 40 minutes.
-
allow to cool slightly.
for the spicy honey:
-
meanwhile, combine the honey, calabrian chili, salt and 2 tablespoons water in a small saucepan.
-
bring to a simmer over medium heat, then let simmer for 5 minutes.
-
remove from the heat to cool completely.
for the bruschetta:
-
heat a grill pan over medium-high heat.
-
whisk together the ricotta, salt and 2 tablespoons olive oil in a bowl.
-
drizzle the remaining 2 tablespoons olive oil on the bread and grill until golden brown and toasted, about 4 minutes per side.
-
divide the ricotta among the bread slices.
-
top with the tomatoes and drizzle with spicy honey.
-
scatter the basil over the top.