Bruschetta with Honey and Ricotta
I love honey.
It is nature’s most natural sweetener and it has so many healthful benefits for those that consume it. Not to mention, it is delicious!
It’s also what makes this bruschetta recipe really pop.
The sweetness of honey pairs perfectly with the nutty flavor of the ricotta and the crispy crunch of the bread. They’re easy to make for an afternoon snack, but also to wow a crowd of dinner party guests as a little delicious appetizer.
Ingredients needed for honey ricotta bruschetta
- 1 small baguette, cut into 8 pieces on the bias
- 2 tablespoons olive oil
- Kosher salt
- 1 pint cherry tomatoes, cut in half
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme
- Kosher salt and black pepper, to taste
- 1 cup ricotta cheese
- 2 tablespoons honey
Choosing the bread
I chose a French bread as the bread of choice in this recipe.
Because the bruschetta tends to be heavy and full of moisture, you always want to choose a crusty bread that is sturdy enough to hold it without falling apart too quickly. Toasting it will give it a little more lasting power, but it still makes sense to start with something like a baguette to give it a strong base. Ciabatta and pagnotta are also good options.
Your bread needs to be toasted before it’s really to be the bruschetta base. Start by brushing the sliced bread with olive oil and then toast it in your preheated oven for about eight minutes, or until the bread is golden brown and just crispy.
Roasting the tomatoes
Tomatoes need to be seasoned and roasted before joining the honey and ricotta atop your bread.
To do so, I halved and tossed my cherry tomatoes (you can use grape tomatoes instead if those are readily available) in oil and seasoned with thyme, salt and pepper. I then added them to a Sweet Heritage Sheet Pan with Silicone Liner and roasted them in an oven preheated to 425 degrees for about ten minutes.
Once the tomatoes are fully roasted they’re ready to play their part in this delicious bruschetta.
How to assemble to bruschetta
To build this simple recipe, smear 1 large tablespoon of ricotta on the toasted bread, add a drizzle of honey and top with roasted tomatoes.
Serve immediately.
You can watch my video to see how I make them on Instagram.
Full recipe for bruschetta with honey and ricotta
Ingredients:
1 small baguette, cut into 8 pieces on the bias
2 tablespoons olive oil
Kosher salt
1 pint cherry tomatoes, cut in half
1 tablespoon olive oil
1 teaspoon fresh thyme
Kosher salt and black pepper, to taste
1 cup ricotta cheese
2 tablespoons honey
Directions
Preheat the oven to 425 degrees F.
Brush the baguette slices with the 2 tablespoons of olive oil. Place on a baking pan and bake for
8 minutes in the oven.
In a medium bowl, combine the tomatoes and thyme and season with salt and pepper.
Place on a parchment paper covered baking pan and roast in the oven for 10 minutes.
Remove and allow to cool.
To build, smear 1 large tablespoon of ricotta on the toasted bread, drizzle with honey
and top with roasted tomatoes.
Bruschetta with Honey and Ricotta
Fresh roasted tomatoes top ricotta and a baguette drizzled with honey
Ingredients
- 1 small baguette, cut into 8 pieces on the bias
- 2 tablespoons olive oil
- Kosher salt
- 1 pint cherry tomatoes, cut in half
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme
- Kosher salt and black pepper, to taste
- 1 cup ricotta cheese
- 2 tablespoons honey
Instructions
- Preheat the oven to 425 degrees F.
- Brush the bread with the 2 tablespoons of olive oil. Place on a baking pan and bake for 8 minutes in the oven.
- In a medium bowl, combine the tomatoes and thyme and season with salt and pepper.
- Place on a parchment paper covered baking pan and roast in the oven for 10 minutes.
- Remove and allow to cool.
- To build, smear 1 large tablespoon of ricotta on the toasted bread, drizzle with honey
and top with roasted tomatoes.
